I’ve never loved sweets. Even as a kid I only ate a few pieces of Halloween or Christmas candy before forgetting about it entirely. I’m very satisfied with one square of quality dark chocolate. However, I can’t say the same about salty, savory foods. Corn chips are my kryptonite, and I WILL fight you over a bag of Doritos. I never make cookies or brownies at home, but I do make guacamole as an afternoon snack on the regular.
There is a restaurant we’ve eaten at in New York, Atlanta and San Francisco called Rosa Mexicano, and they make this AMAZING guacamole table side. I always get so full on the chips and guac that I don’t want to eat my meal. It’s SO. GOOD. They wheel a cart up next to your table and mix everything according to your preference of spiciness and serve it in a molcajete (volcano rock bowl).
Rosa guacamole includes fresh diced tomatoes, onions, jalapenos, cilantro and lime juice. The trouble is, I don’t want to dice those things in tiny quantities…or large quantities, if I’m being perfectly honest. One day I got the idea to grab the pico de gallo I had in the fridge and add it to the avocados I was mashing. To make it even easier I buy the pico de gallo/fresh salsa from my grocery store’s fresh salads area. Check to see what’s in it, but it is probably tomatoes, onions, cilantro, and if you get one of the spicier ones it will include the jalapenoes. I keep limes in my fridge, or at the very least bottled lime juice. I add a few grinds of Himalayan sea salt and a squirt of lime juice, and it’s ready! Ole’! Rosa Mexicano guacamole in my kitchen in about two minutes! I could (and have) eaten this for lunch or a substantial snack. Pico from our local grocery store is now on our weekly grocery list. I always keep it on hand.
I even made you a video to show how fast and easy it is to make this! Check it out below!
2-Minute Restaurant Guacamole
Pico de gallo/fresh salsa (this will be in the refrigerated section, probably near the salad ingredients. If you can’t find it ask at the deli)
Lime juice, fresh is best, but bottled works
In a bowl, smash the avocados and salt with a fork. Use a slotted spoon and add some scoops of pico de gallo/fresh salsa to your avocado. You don’t want it to get watery, so let the juices drain through the slots of the spoon. You want to do most of your smashing before you add the pico because you want the pico pieces to stay fairly intact. Add some more salt and lime juice and taste. Mix. Add more of whatever you like. If you get the mild pico, it may not have any jalapenos in it. I keep a bag of frozen, whole jalapenos in my freezer for just such an emergency. I also have some of my homemade pickled jalapenos in my pantry, and those are also spectacular in this. Eat with your favorite tortilla chips or fresh veggies. Baby carrots are great guacamole dippers if you are doing paleo or Whole30. Another tasty option is plantain chips.
If you want to make it the non-cheater way, Rosa shares the recipe on their website:
- 1 Haas avocado*
- 3 tablespoon chopped onion
- 1 teaspoon chopped, seeded jalapeno chile
- 1 1/2 teaspoon chopped cilantro
- 2 tablespoon chopped tomato (discard juice and seeds)**
Do you love guacamole as much as I do? Let me know when you try this! If you enjoy the content on my blog, please pin and share on Facebook!