Recipe courtesy El Pinto Restaurant, Albequerque, New Mexico.
Making “Guac” with New Mexico’s Salsa Twins
The Salsa Twins say the secret to making exceptional guacamole is not to squash the avocado, but to coarsely chop it with a knife while it’s in the bowl. They season their guacamole with El Pinto salsa, lime, tomatoes, salt, and fresh chopped onion.
- 4 large avocadoes
- 1 teaspoon diced onion
- 1 tablespoon diced tomatoes
- 8 Tablespoons El Pinto Salsa
- 1/2 teaspoon salt
- A splash of lime juice
Remove avocado pulp from skins and pits. Add 1 tsp. diced onions and 2 Tbsp. of El Pinto Salsa for each avocado, salt lightly and chop ingredients together. Add 2 Tbsp. diced tomatoes, salt lightly again, and fold all ingredients together.
El Pinto Restaurant’s owners, Jim and John Thomas are in love with chiles, especially Anaheim chiles fresh or dried. They sell their salsas in more than 50 states.
El Pinto Salsa is available at many retailers in your area or you can buy online at www.elpinto.com