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Made in New Hampshire
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Zippy Guacamole

Here's a new twist on an old's even tastier and healthier than our older version! The recipe is simple to halve or double or triple - whatever you need.

  • 2 ripe avocados
  • 2-3 sun-dried tomatoes or about 2 Tablespoons chopped to about 1/4"
  • 2 Tablespoons Cheshire Garden Blenda d'Italia Vinegar
  • 1/4 teaspoon red chile flakes (or to taste)
  • kosher salt and freshly ground pepper to taste

Chop sun-dried tomatoes, place in small cup and drizzle vinegar over them to rehydrate them. Give them about 10-15 minutes to soak up the vinegar's goodness.

Peel, then chop and/or mash avocado (depending on your preference).

Fold in the tomatoes/vinegar blend.

Sprinkle on red chile flakes and add kosher salt and freshly- ground black pepper to taste.

Our Blenda d'Italia Vinegar seasons this perfectly all by itself, but in this house, if Ralph were at all involved in making this, you can bet he'd add a clove or two of freshly minced garlic.

This makes more than enough for Ralph and me to enjoy with warm flour tortillas. (Since my weight loss, we don't buy chips!) When we have some leftover, we mix in a bit more vinegar and olive oil to dress a simple salad of mixed greens.

An absurdly easy, wonderful meal:

We drizzled a 1 pound London Broil steak with about 2 Tablespoons of Blenda d'Italia Vinegar and let the vinegar soak into the meat for several hours. We then grilled the steak over the wood fire until it was medium rare. We then cut off a bunch of meat for the dogs (well, of course we did.....after all, Ralph was doing the cooking!) and let the steak cool. We then sliced the steak against the grain into thin slices and arranged it over a bed of mixed greens and topped with the leftover guacamole dressing.

Cheshire Garden products used in this recipe:



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