WAYNE'S TUCSON GUACAMOLE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Wayne's Tucson Guacamole image

My wonderful late father-in-law taught me his favorite way to make guacamole many years ago. I wasn't too sure about the dill pickle and juice he added, but it is really good. This is the only way I make it, and my hubby too when he is in a cooking mood. We hope you enjoy it.

Provided by peppermintkitty

Categories     Spreads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 ripe avocados
1 small dill pickle (diced small)
1 medium tomatoes (diced)
1/2 small onion (finely diced)
3 -5 slices canned jalapeno peppers (diced) (optional)
1 tablespoon pickle juice
black pepper, to your taste

Steps:

  • mash avocados or use mixer.
  • add finely minced onion, diced dill pickle, diced tomato and diced pepper slices (optional).
  • mix in 1T miricle whip, 1T dill pickle juice and black pepper.
  • blend well together by hand and chill in the fridge for at least 2 hours.
  • serve as a side for fahitas or with your favorite chips (we use doritos).
  • The dill pickle juice does the same thing as lemon juice--keeping the avocados from turning black.
  • It also gives a very nice flavor, as does the diced dill pickle.
  • If your avocados aren't ripened enough, place in a paper bag a few days before using and this will speed them along.
  • Don't add salt until you serve this dish, as it will draw moisture and make it watery on top.

Nutrition Facts : Calories 332.5, Fat 29.6, SaturatedFat 4.3, Sodium 134.5, Carbohydrate 19.6, Fiber 14.1, Sugar 2.8, Protein 4.4

There are no comments yet!