The Best Guacamole and a Pleasant Surprise. The Rio Grande is NOT all about Margaritas!

Yields 4-6

Prep Time 15 min

Cook Time 15 min

Total Time 30 mins


  • 3 ripe avocados
  • 1 lime, cut in half
  • 2-3 garlic cloves
  • Salt
  • 2 cups of grape tomatoes, chopped
  • 4 Tbsp chopped white onion
  • 4 chopped green onion
  • 1/4 cup chopped cilantro
  • 1-2 jalapeno peppers, inside ribs and seeds removed, sliced and roasted for 10-15 minutes in oven or on grill until charred
  • 2 Tbsp crumbled Queso Fresco cheese
  • Tortilla Chips


  1. Cut avocados in half, remove seeds and peel.
  2. Mash avocado gently with a fork to preferred consistency.
  3. Squeeze juice from lime into avocado.
  4. Mince garlic and add to avocado.
  5. Combine all ingredients gently, salt to taste - Be careful to not over salt; taste with a chip as that additional salt will impact flavor.
  6. Mound avocado in the center of serving plate and garnish with queso fresco cheese.
  7. Combine tomatoes and onions and mound on one side of the guacamole.
  8. Mount chopped cilantro on the other side of the guacamole and top with roasted jalapeno pepper slices.
  9. Serve with tortilla chips.
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