Now folks, nothing is better with some Authentic Homemade Tacos than Cowboy Guacamole! This is an easy deal, but we’ve got a few tips to make this an even better guacamole, and you can also find this recipe in our new cookbook Faith, Family and The Feast.
Mash It Good
One of the more important thangs for a good guacamole is to use a potato masher when mashing the guacamole. You don’t want to whip this because I like for it to retain some of the chunky texture with a little smoothness.
A Peck of Pickled Peppers
The next little change to Cowboy Guacamole is the use of pickled Jalapeño peppers from the jar rather than fresh jalapenos. I just love the flavor they bring to it.
The White Onion for the Job
Now you see it all the time- people want to add that purple onion to their guacamole, not the ‘Ol Cowboy. I like to use a white onion in mine for more of a pop of flavor.
To all this I also add a deseeded Roma tomato, salt and pepper and a little fresh garlic along with garlic powder, and a freshly squeezed lime.
And thats all there is to it folks, nothing is better than a fresh guacamole with your next Mexican dish or just as a quick snack.
Cowboy Guacamole - Cowboy Kent Rollins
- 4 large avocados halved and pitted
- 1 small white onion finely chopped
- 1 Roma tomato seeded and finely chopped
- 1 large garlic clove minced
- 1 to 2 tablespoons diced pickled jalapenos plus some juice
- Salt and black pepper
- Garlic powder optional
- In a medium bowl, mash the avocados with a potato masher. Be sure not to mash until completely smooth- you some texture.
- Stir in half the onion and adjust to taste. Stir in the tomato, garlic, jalapenos and salt pepper, to taste. I also like to start by adding ½ tablespoon of the jalapeno juice, then I adjust any of the ingredients as needed. For more garlic flavor, sprinkle in some garlic powder.
- Serve at room temperature or chilled.
Recipe taken from Faith, Family and Feast cookbook by Kent and Shannon Rollins available at KentRollins.com or major retailers.