Ron’s World Famous Emergency Holie Guacamole Morning Toast on Sourdough
One Jalapeno gutted and chopped ( I wear plastic gloves because I get the essence in my eyes, up my nose, and on my lips)
One Lime well squeezed
One nice size Roma tomato, gutted and chopped
Some chopped Cilantro to taste (1/2 cup)
A couple cloves of Garlic finely chopped
Green pimento Olives 1/3 cup chopped into 1/8ths.
Your choice of chopped onion but purple works well.
Fresh ground mill pepper. A touch of your salt style.
A good Bear squirt of honey.
Three fair sized, just soft, avocados, your choice (not too ripe)
Don’t fine chop anything except the garlic
De-nut the avocado and scoop the meat into a mixing bowl with a flat bottom so you can crush the avocados with a manual potato smasher. (I have a vintage Cutco smasher with the square holes … perfect! Don’t mush it all into paste so don’t over crush, leave some pea size chunks.
Now, toast your best local ‘real’ sourdough like Goldminer Cracked Wheat Sourdough, until it’s crisp but not burnt. So I toast one end and then flip it end for end in the toaster and let the heat dry it out for a minute and then toast that half until just the way I like it. Crunchy!
Butter and add a thin drizzle of raw honey on the toast.
Slather this breakfast guacamole on each half, slice in two and enjoy with your coffee or whatever.
Now Guacamole tends to oxidize a bit. Don’t worry about it. Mix it up.
By the second day of marriage in the refrigerator, I tablespoon enough breakfast Guac into those smallest condiment containers with the plastic cover, date them and freeze these single servings for the rest of your week.
I nuke them for 25 seconds and then 15 to thaw them while the toast is toasting. All gets done about the same time.
When I get down to three left in the freezer, I make a fresh batch, use that for two days, freeze that and use the earliest dated ones first.
It’s actually good for you!!! LOL … Try it and let me know what you think.