Shortcut Guacamole

It had been a long day at work and I was in full-on chef mode; as I was slicing away, the sight of a perfectly ripe avocado set off thoughts of zesty guacamole…

What to do with this time-sensitive, ever-ripening delicacy?  I forgot to grab a few fresh tomatoes from the grocery store, so I was close to putting off the recipe for another evening; just then, a Rotel commercial came on.  I could almost feel the light beaming down from heaven–THIS was the answer!

Half a can, a squeeze of lime and dash of salt later, I was in luck!  Thus, the birth of “shortcut” guacamole.  It doesn’t exactly have that vine-ripe, fresh taste, but it certainly does the trick when you’re in a pinch! (Cliché much?)homemade-guacamole


2 Very Ripe Avocados (they should be nearly mushy)
1 Can Rotel Diced Chilies and Tomatoes (Hot)
Juice from 1 Lime
Kosher Salt
Fresh Ground Black Pepper
Minced Jalapeno (optional)
1/8 tsp Crushed Red Pepper (optional)


1.  Slice avocados in half and discard the pits and skin.  Place in a medium mixing bowl.
2.  Drain the Rotel chilies in the can (no need to use a strainer here, simply use the can’s lid as a shield while the liquid drains).
3.  Gently fold the Rotel tomatoes and chilies into the avocado.  (I got a little stir-crazy on my first attempt so the final texture was less chunky than I’d prefer.)
4.  Roll the lime on a hard surface until tender (this helps the juices “develop”  before cutting and squeezing).  Slice the lime in half and squeeze until there’s no juice left.
5.  Sprinkle with 1/8 tsp Kosher Salt and 1/8 tsp black pepper.  Gently fold ingredients together.
Have a taste:  does it need more salt?  More pepper?  Fold in a little more until it reaches the flavor profile you have in mind. If you’d like more kick, add some minced jalapeno or 1/8 tsp crushed red pepper.



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