Umm…did I mention the GUAC-OFF winner’s recipe was published on Kendall-Jackson’s blog this week? Hola. And trust me, this is one not to miss…everyone has gone ole over it!
But what’s the recipe without some pictures for guidance? Katie graciously came over to Casa Blanca this past Sunday for me to snap the recipe essential shots!
GUAC-OFF Winning Recipe
Ingredients
4 ripe haas avocados
2-3 Thai chilies
1 lime (zest and juice)
1/2 medium sweet onion (Vaidalia) chopped
1 yellow bell pepper chopped
1 stalk of lemongrass
1 tablespoon of freshly grated ginger
1 whole clove of garlic
1 tablespoon of olive oil
1 mango
2 tbs coconut oil
Salt & pepper
Directions
1. Cut the top third off of the garlic head. Drizzle with olive oil, salt, and pepper and wrap loosely in tinfoil. Roast in oven until the cloves are soft, 30-45 min at 400 degrees.
2. Cut the lemongrass stalk into 3 or 4 pieces. Sauté the lemongrass pieces with the bell pepper in the coconut oil. When the bell pepper is soft, add ginger and remove from heat. Remove the lemongrass stalks.
3. Roughly cube the avocado. Add the juice and zest of the lime. Add the sautéed bell pepper mixture making sure the cooking oils are added as well. Add the mango, onion, and raw chopped Thai chili according to desired heat level. Squeeze the garlic cloves out and mash them and add to the mixture. Stir mixture well to combine. Salt and pepper to taste.
guac til you drop
Can we say an absolute must to make over the weekend?
Katie pointed out that squeezing the garlic cloves into the mixture was her #winning secret!
Whether you’ve never made a killer guac before or just want a simple people pleasing app to make guests on the beach this weekend, try out Katie’s GUAC-OFF Winning Recipe!
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