C$’s famous Guacamole especial.

I really can not get enough of this here Guacamole. Hands down the best Guacamole, ahem, Guacamoney, ever. A most requested recipe – C$’s Guacamole has been served at many a gatherin’, coast to gulf coast. A simple, delicious side, dip and family fave paired with many of my zesty kitchen recipes. From Grandma Taylor’s Tamale Pie to Sour Cream Enchiladas to Chile Relleno Casserole to

cha-ching.

C$ created his Guacamole aka Guacamoney, when he was just a wee pip of 12. Now he’s a whopping 17 and is still serving it up – C$ style.

C$ is sharing his secret to fame and fortune. He has joined me in my zesty kitchen to prepare for y’all. Enjoy!

Ingredients: Four large, ripe Avocados, one lime, pico de gallo or salsa, one bushel cilantro,

salsa verde, salt and pepper.

Start by cutting the avocados in half length wise.

Remove the seeds. Using a sharp knife, hit once in the center of the seed and twist out.

Pile o’ green.

Using a spoon, scoop out the inner flesh along the edge of the peel

and place the avocado flesh into a medium bowl.

The avocados pop out easily! Keep going until you have

a stack o’ green.

Using a fork, juice the lime. Firmly press down on the cut lime

and give it a good squeeze for luck!

Using a potato masher, mash the avocados

until they are uniform in size.

Add ½ cup salsa verde,

mashing and folding until it is mixed.

Add ¾ cup pico,

folding it in until combined and

½ cup coarsely chopped cilantro.

Fold and mix in the cilantro,

½ teaspoon salt,

plus some fresh ground pepper.

Now to the most important part! A final C$ stir transforms ordinary Guacamole into

Guacamoney!

C$’s Guac rocks!

Note: There is a print link embedded within this post, please visit this post to print it.

C$’s Guacamole aka Guacamoney
4 – large, ripe Avocados
Juice of one ripe lime
½ cup salsa verde
¾ cup pico de gallo
½ cup cilantro, coarsely chopped
½ teaspoon salt
Pepper, fresh ground to taste

Cut avocados in half, take out the seeds. Into a medium sized bowl, scoop out the inner flesh.  Using a potato masher, mash the avocados until uniform in size. Add the lime juice, salsa verde, pico de gallo, cilantro and salt and pepper; fold each ingredient until combined. Now to the most important part! A final C$ stir transforms ordinary Guacamole into Guacamoney!

(Don’t steal it, or he’ll be after you!)

Chunky Salsa, my version of Pico. A perfect anytime salsa, that features all the bounties of fresh tomatoes. Salsa makin’ is such a good way to use up garden tomatoes that may be on the overripe side. I can’t seem to get enough of my super tasty Chunky Salsa this summer. I just can’t seem to get enough of this stuff, period. It’s a good thing that tomatoes are so very healthy; they are chock full of lycopene, a super antioxidant, which is also the source of the red color of the tomato. Do ya think that I’ll get less healthy stuff if I enjoy my Chunky Salsa with a beer? Of course not, only if you drink beer medicinally like I do. Smile.

Chunky Salsa aka Pico is a staple here. It’s great to serve up anytime with chips, quesadillas, tacos, and burritos. It doubles as a great marinade, or sauce and can be added to a variety of dishes to add a bit of kick. I love to serve it on top of fresh french or sourdough slices for a Spanish style bruschetta. You have seen it featured in my zesty kitchen, served atop many of my recipes. Just take a look at Chile Relleno Casserole and Grandma Taylor’s Tamale Pie. Oh yeah, my salsa, my salsasalsalsasals me salsa.

Chunky Salsa is truly tasty, and easy, plus it makes a perfect party or potluck food. Another reason to love? It can be adapted from muy caliente to mild range. I make my Chunky Salsa in a food processor, the only chopping involved is for some of the tomatoes. If you don’t have one you can easily just do it all by hand or try a blender – just be sure not to over process! The key to good Chunky Salsa is to keep it chunky (ya monkey) and mix it just enough to let the flavors mingle. Here it is super yummy, super Chunky Salsa.

Ingredients: 1 clove garlic, ½ red onion, 5 ripe Roma tomatoes, 1 large garden tomato, juice of ½ a lemon, 1-3 jalapeños, ½ teaspoon salt, ½ teaspoon ground black pepper,

2 diced very ripe or overripe garden tomatoes,

1 Tablespoon Vinegar,

and 2 cups fresh cilantro with ¼ “stems left on. Set the diced tomatoes and cilantro aside for later.

In a food processor, pulse the clove of garlic until minced.

Quarter half of the red onion and pulse until chopped.

Careful not to over process!

These look to be about the perfect size

Remove the onion mixture from the food processor and set aside.

Quarter the Roma tomatoes and the remaining garden tomato.

Add or toss like this, Weeee!

the tomatoes to the food processor and pulse until chunky.

Pulse it and give it a quick whir.

Whir. Just be sure not to over process!

Add the vinegar,

lemon juice,

and add the onion mixture back in.

Now let’s heat it up, or not.  Grab your jalapeños and quarter. Make sure to remove the seeds and veins to temper the heat or leave ‘em in if you like it hot. Alternately, only add one for flavor without the heat.

Add the quartered jalapeños,

salt, pepper and

let’s not forget the cilantro.

Ready?

Set?

whir. Pulse just until it is all mixed up!

One last thing to do.

Make it chunky baby!

Add the salsa to the diced tomatoes, and

stir just until combined.

Want some Chunky Salsa?

With chips and beer anyone?

Yes PUH-LEAZE!

Note: There is a print link embedded within this post, please visit this post to print it.

Chunky Salsa

2 medium very ripe garden tomatoes, diced set aside
1 clove garlic
½ red onion, quartered
5 ripe Roma tomatoes, quartered
1 large very ripe garden tomato, quartered
1 Tablespoon Vinegar
½ lemon, juiced
1-3 jalapeños, seeded and de-veined
½ teaspoon salt
½ teaspoon black pepper, fresh ground
2 cups cilantro, fresh with ¼” stems left on

In a large bowl add two diced very ripe or overripe garden tomatoes. Set aside. In a food processor pulse the garlic until minced. Add the quartered red onion and pulse until chopped. Remove the onion mixture from the food processor and set aside. Add the quartered tomatoes to the food processor and pulse until chunky. Add the vinegar, lemon juice, onion mixture, jalapeños, salt, pepper and cilantro. Pulse very lightly, mixing just until combined! DO NOT OVER PROCESS! Add the salsa to the diced tomatoes, and stir just until combined. Serve with chips, quesadillas, tacos, and burritos. Chunky Salsa is a must serve item with Chile Relleno Casserole and Grandma Taylor’s Tamale Pie. It can also be used as a marinade or sauce. Enjoy!