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| Border Grill's Guacamole |
When I was pregnant with Sean I started watching the Food
Network on those nights when I had insomnia. Mary Sue Milliken and Susan Feniger
of Border Grill were featured on a show where they prepared their famous
grilled, marinated skirt steak with avocado corn relish-I was so intrigued that
we drove 45 miles to eat at their restaurant. The skirt steak and corn relish
lived up to my expectations, and while there, we also fell in love with Border
Grill’s guacamole.
I like this guacamole for a few reasons. Not only is it fresh,
chunky and delicious, but it also doesn’t contain tomatoes (which I think water
down guacamole) or fillers (like sour cream or mayonnaise). This guacamole is
easy to prepare and is always a hit with our family and friends!
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| the ingredients |
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| I like to mash the avocados with a fork |
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| Instead of using 4 jalapeños, I only use 2, but don't remove the seeds and membrane. I also chop them using a food processor. Don't add all of the chiles to the guacamole at once- add about 2/3 and taste the guacamole to make sure it's not too spicy |
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| Adjust the salt, pepper and lime juice as needed |
Click here for the recipe
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