|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!
|I like to mash the avocados with a fork|
|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
|Adjust the salt, pepper and lime juice as needed|
Click here for the recipe