Guacamolies, Chimichurries, Pestos and Salsas – Part I

Guacamolies, Chimichurries, Pestos and Salsas — oh boy…and this is just Part I.  At this particular moment I’m not sure how many parts there will be!  What I do know is I am a huge fan of food that can be dipped into or spooned over other food.  The list doesn’t even stop here.  What about chutney?…what about aioli?  What about dressings, vinaigrettes, and marinades?  What’s the difference!?  They’re all wonderful in their huge display of variety.  They, along with herbs and spices, simply make food what it is — finger lickin’ good.  In my constant attempt to help illustrate that a Paleo lifestyle is not bland or humdrum I have come up with yet another guacamole recipe.

I am toying around with a theme here…  What if I make an entire weekly menu highlighting the above mentioned?  Not just guac, but all the sauces and things that go along with food — giving it it’s real flare?  Hmm.  I am feeling giddy already!

Jason’s mom is no longer visiting, and I had originally planned to try this new guacamole spooned over some fajitas for one of our dinners.  However, you know our plans always change!  I don’t een know why I plan anymore.  Well, we ended up having something else…so now I’m left with three pounds of fajitas for Jason and myself.  Haha, I say that as if it’s a problem.  Hell, give us five pounds of fajitas…we’ll still eat all of it in one sitting.  If you love meat, raise your hand!  Now give me five…give me one down low…hell yeah we’re best friends now.  Meat lovers ’till the end.  Anyway, so I am home today while Jason is at the Depot.  I am making him these fajitas for his lunch break and he will get to test the new guacamole recipe in just a few minutes!

Here it is for you — let me know if you loooooove it!


  • 2 avocados, seed removed and cut into large chunks
  • 1 c. tomotillos, chopped
  • 1 c. fresh baby spinach
  • 1/2 c. fresh cilantro
  • 2 scallions, chopped
  • 1 jalapeno, seeded and chopped
  • 3 garlic cloves, peeled and chopped
  • 1/4 tsp. cumin
  • salt & pepper to taste
  • 1 lime, juiced
  • 1/4 c. water


Put all ingredients in a food processor and pulse until well blended but slightly chunky.  That’s all you do!  Simple as that!  Then, spoon it into a pretty bowl…dip vegetables in it, pile it on top of meat, eat it on the side of some fried eggs…or you can just eat it like ice cream out of the bowl.  Yuck, that’s gross…don’t do that.  Yeah, just spoon it over meat — that’s a better idea.

My finished guacamole.

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