Zimmy's Nook

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guac

Spicy Guacamole

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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

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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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Nacho platter with fresh guacamole and Pico de Gallo and all the fixings.

Nacho Platter with Fresh Guacamole and Pico de Gallo

These nachos so good that you will not want to wait for game day to enjoy them! We are not ashamed to admit, we frequently enjoy dinner nachos as a quick and easy meal for any of the week!

Best way to make nachos, in my humble opinion

Build your nacho platter in layers so that the fixings are equally distributed across all of the tortilla chips. Also provide extra bowls of spicy guacamole, Pico de Gallo, sour cream, and hot sauce on the side.

Use fresh, quality ingredients:

  • Freshly made spicy guacamole is always my preference. My signature recipe is made with roasted garlic & jalapeños. (Recipe here or buy the freshest guacamole you can)
  • Fresh Pico de Gallo. It takes a little bit of work and has a whole lot of flavour! (Recipe in notes or buy the freshest Pico de Gallo you can)
  • Grilled hot Italian sausage, the spice and anise seed liven up every bite.
  • Double smoked cheddar adds depth to all fresh fixings.
  • Choose substantial tortilla chips, never a thin chip that could get soggy and not hold up to the fixings. I also prefer low sodium chips, so I do not swell up like the Goodyear blimp at halftime!

What are your secrets to the best homemade nachos? Leave us a note in the comments below.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Nacho platter with fresh guacamole and Pico de Gallo and all the fixings.

Nacho Platter with Fresh Guacamole and Pico de Gallo

These nachos so good that you will not want to wait for game day to enjoy them! We are not ashamed to admit, we frequently enjoy dinner nachos as a quick and easy meal for any of the week!
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 7 mins
Total Time 37 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine Mexican
Servings 4 -6 People

Ingredients
  

  • 325 g bag of low sodium coloured corn tortilla chips (12 oz)
  • 4 cups freshly grated smoked cheddar cheese

Fixings

  • 2 cobs of corn boiled and sliced off the cob
  • 2 jalapeños thinly sliced
  • 2 small plum tomatoes seeds removed and diced
  • ½ cup olives sliced into rings. Green, black, or mixed
  • ½ cup no salt added black beans rinsed, and drained
  • ⅓ cup marinated red onions see recipe
  • 1 hot Italian sausage grilled and thinly sliced

Cold Fixings

  • 1 avocado thinly sliced
  • spicy Guacamole, recipe here quality store bought
  • Pico de Gallo recipe in notes (below) or quality store bought
  • Marinated onions recipe in notes (below)
  • Sour cream
  • Hot sauce
  • Red bird’s eye chilies – slice in half seeds removed (optional)
  • 3 tablespoons chopped fresh cilantro

Instructions
 

  • Preheat the oven to 400ºF.
  • Line a baking sheet with foil and spray lightly with cooking oil.
  • Build the nachos. 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 ensuring each chip has been covered.
  • Bake until the cheese is completely melted, about 7 minutes.
  • Add the cold toppings, avocado, some Pico de Gallo, dollops of guacamole, marinated onions, sour cream, hot sauce, chilies, and sprinkle with cilantro.
  • Serve the nachos on the hot sheet pan or transfer to a serving platter.

Notes

Pico de Gallo: A little bit of work, a whole lot of flavour.
  • 1 1/2 cups tomatoes (seeded and diced)
  • 1/2 cup red onion diced
  • 1 tablespoon jalapeno diced
  • 1 tablespoon garlic minced
  • 2 limes halved
  • 2 tablespoons cilantro (some reserved for garnish)
  • Salt, pepper
Instructions
  • Mix all ingredients together. Garnish with reserved cilantro
 
Marinated Onions:
  • 1 small red onion
  • ¾ cup extra virgin olive oil
  • 1 tablespoon dried Mexican oregano (oregano will do)
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
Instructions
  • 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
Keyword easy recipe for pico de gallo, how to make a nacho platter, nacho platter ideas, nacho platter recipe, nacho platter recipes, nachos platter
Tried this recipe?Let us know how it was!