Zimmy's Nook

@zimmysnook

guac

Spicy Guacamole

by

A bowl of spicy guacamole on a platter of tacos

Spicy Guacamole with roasted garlic & jalapeños is my signature! It’s made on repeat in our house; we spread on toast with eggs, we add it to the obvious like tacos and nachos and we even swap out the cheese on vegan pizzas with dollops of this flavourful guac!

A bowl of spicy guacamole on a platter of tacos

Spicy Guacamole

Spicy Guacamole with roasted garlic & jalapeños is my signature! It’s made on repeat in our house; we spread on toast with eggs, we add it to the obvious like tacos and nachos and we even swap out the cheese on vegan pizzas with dollops of this delicious guacamole!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 3 – 4 cups

Ingredients
  

  • 4 avocados
  • 2 jalapeños roasted, grilled or charred – skin removed, finely diced
  • 4 cloves of roasted garlic
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup sweet onion finely diced
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves chopped

Instructions
 

  • Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.
  • Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.
  • Place in a bowl and cover tightly, to keep from browning, until ready to serve.
Keyword chips and guac, easy guacamole, gaucamole, guacamole toast
Tried this recipe?Let us know how it was!

Hope you enjoy this spicy guacamole recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Sourdough Toasts

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Six pieces of toast all with three different toppings.

Sourdough Toasts – Three ways

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread

A close up image of smoked salmon on toast
Sourdough Toasts – Smoked Salmon

Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes.

A close up image of guacamole toast with eggs.
Sourdough Toasts – Guacamole and Eggs

BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper.

A close up image of BLT sourdough toast
Sourdough Toasts – BLT

We are curious to know, which of these toasts has YOUR name on it? Leave us your reply in the comment box below.

Six pieces of toast all with three different toppings.

Sourdough Toasts

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread
Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes
BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper
We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Lunch, Snack
Cuisine North American
Servings 3 people

Ingredients
  

Garnish

  • Capers
  • Lemon zest
  • Mint
  • Red pepper flakes
  • Malden salt
  • Fresh ground pepper
  • Parsley

Instructions
 

Assemble the toasts

  • Smoked Wild Sockeye Salmon: Spread 1½ tablespoons of the yogurt-hummus spread on each piece of toast, then add the salmon, cucumber, red onions, capers, and finish with some lemon zest. (Some fresh dill would be nice on this as well)
  • Spicy Guacamole and Eggs: Spread 1½ tablespoons of the guacamole on each piece of toast, then carefully add the soft-boiled eggs, radishes, mint and finish with red pepper flakes.
  • BLT: Spread the yogurt-hummus spread on each piece of toast, then add the frisée, double smoked bacon, heirloom tomatoes, parsley and finish with Maldon salt & freshly ground pepper.
Keyword blt, guacamole toast, smoked salmon
Tried this recipe?Let us know how it was!

Hope you enjoy these Sourdough Toasts! We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Guacamole

by

A large molcajete and tejolete (mortar and pestal) with cube of avacados ready to be smashed. Grilled avocados are ready to be scooped and added to the molcajete.

Taco Tuesday is not complete without some freshly grilled guacamole! What would you serve this molcajete of deliciousness with?

Ingredients
  • 3-4 ripe avocados (cut in half, seed removed)
  • 1 lime, juiced
  • 2-3 tablespoons sweet onion, finely diced (raw or grilled)
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil (plus more for brushing avocados)
  • 1-2 jalapeño (roasted, grilled or charred – skin removed), finely diced
  • 2-3 cloves of roasted garlic
  • 3 tablespoons cilantro leaves, finely chopped
Preparation

Heat grill to medium high heat. Brush jalapeños, sliced onions and cut side of avocados with olive oil.

Cook jalapeños over direct heat until all sides are charred 6-8 mins.

Place avocados cut side down on preheated grill. Grill for 4-5 minutes (without moving). Cook onions 4-5 mins, flipping once until charred on both sides. Remove avocados, onions and jalapeños to a cutting board until cool enough to handle. Once cooled, dice the jalapenos and onions and scoop out avocado flesh.

Place all ingredients into a molcajete (mortar) and tejolote (pestle)… or use a bowl & fork.

Mash and mix to desired consistency.

Serve with your favourite corn tortilla chips!

Roasted Garlic

Heat grill (or oven) to 400°F. Wrap the garlic loosely in foil and set directly on the upper rack.

Roast 45 minutes until fragrant. Remove from oven, unwrap, and let cool 10 minutes.

Squeeze from the bottom of each clove and the soft flesh will come right out. Use extra cloves immediately in sauces, dressings or as a spread. To store, transfer cooled cloves to a small glass jar and top with olive oil to cover. Cover with a secure lid and store in the refrigerator up to 1 week. (Use the oil too, it will have a lovely garlic essence!)

** If desired, make ahead all ingredients, except avocados and place ingredients in jar until ready to use **

In addition to this Grilled Guacamole recipe, you can find more of my favourite guacamole recipes here. 

Nacho Platter with Guacamole & Pico de Gallo

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A large sheet pan of nachos with a bowl of gueacamole and pico de gallo.

What I like about my nacho platter:

  • spicy guacamole… roasted garlic & jalapeños are my signature
  • fresh pico de gallo… a little bit of work, a whole lot of flavour.
  • grilled hot Italian sausage… the spice & anise seed liven up every bite
  • double smoked cheddar… adds depth to all the fresh toppings
  • quality no salt/low salt tortilla chips… so I don’t swell up like the Goodyear blimp at halftime!
Ingredients
  • 325 g/12 oz bag of no sodium coloured corn tortilla chips
  • 325g/12 oz freshly grated smoked cheddar cheese (about 4 cups)

Fillings

  • 1 hot Italian sausage – grilled and thinly sliced
  • 2 fresh ears of corn (boiled and sliced off the cob)
  • 2 jalapeños – thinly sliced
  • 2 small plum tomatoes – seeds removed and diced
  • 1/2 cup olives – sliced into rings – green, black or mixed
  • 1/2 cup no sodium black beans – rinsed and drained
  • 1/3 cup marinated red onions (recipe below)

Toppings

  • 3 tbsp chopped fresh cilantro
  • 1 avocado, thinly sliced
  • Red bird’s eye chilies – slice in half, seeds removed (optional)

For Serving

  • Spicy Guacamole (recipe below)
  • Pico de Gallo (recipe below)
  • Sour cream
  • Hot sauce
Preparation

Preheat the oven to 400ºF. Line a baking sheet with heavy-duty foil. Spray lightly with cooking oil.

Pile half the chips on the prepared baking sheet. Sprinkle half each of the cheddar, jalapeños, corn, black beans, olives, onions, tomatoes and sausage. Create a second layer with the remaining chips, cheddar & fillings. Bake until the cheese is completely melted, about 7 minutes.

Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with avocado, a few spoonfuls of Pico de Gallo, dollops of guacamole and sprinkle with cilantro.

Serve with guacamole, Pico de Gallo, sour cream & hot sauce.

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Spicy Guacamole

Spicy Guacamole with roasted garlic & jalapeños is my signature!

Ingredients
  • 2 avocados
  • 1 lime, juiced
  • 2 tbsp chopped sweet onion
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 jalapeño (roasted, grilled or charred- skin removed), diced (seeds optional)
  • 2 cloves of roasted garlic
  • 2 tbsp cilantro leaves, chopped (optional)
Preparation
  • Place all ingredients into a mortar and pestle and mix to desired consistency
  • Alternatively use a fork and bowl
  • Or, toss all the pre-chopped ingredients (except the avocados and cilantro) in a food processor and blitz, then add the avocado & cilantro and process to desired consistency

Pico de Gallo

A little bit of work, a whole lot of flavour!

Ingredients
  • 1 1/2 cups tomatoes (seeded and diced)
  • 1/2 cup red onion diced
  • 1 tbsp jalapeno diced
  • 1 tbsp garlic minced
  • 2 tbsp lime juice
  • 2 tbsp cilantro (some reserved for garnish)
  • Salt, pepper
Preparation

Mix all ingredients together. Garnish with reserved cilantro

Marinated Onions

Ingredients
  • 1 small red onion
  • ¾ cup Extra Virgin olive oil
  • 1 tbsp dried Mexican oregano (oregano will do)
  • 1 tsp chili powder
  • 1 tbsp lime juice
Preparation

Thinly slice the red onion and place in a shallow bowl.
In a mason jar, combine the olive oil, lime juice, oregano and chili powder and shake to combine well. Pour the mixture over the onions (make sure all the onions are covered).
Leave onions at room temperature for 3 – 6 hours

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In addition to this Nacho Platter with Guacamole & Pico de Gallo recipe, you can find more of my favourite game day snack recipes here.

What are your secrets to the best game day nacho platter? Leave a note in the comments below.