Stuffed Monster Heads
Guacamole has always been a perfect dish to serve at any party. Its green color made it perfect for inclusion on a Halloween menu, but I needed some flavorful and unique ways to add more Halloween color to the dish. Orange tomatoes, orange peppers, and black olives dot this guacamole making it fun and Halloweenish while still reserving the great taste of guacamole. I like my guacamole to be smooth, but have a little crunch to it. The raw vegetables were not enough, so I added some toasted pumpkin seeds, and voila, this has become my favorite guacamole recipe. You can use plum tomatoes or your favorite colored pepper in this recipe and omit the pumpkin seeds if desired. To prevent the guacamole from discoloring, simply place one of the avocado pits in the bowl with the guacamole and remove before serving. It will not brown.
2 small orange tomatoes, diced
2 minced jalapeno peppers (to taste)
2 minced garlic cloves
1 small minced onion
1 small orange pepper, diced
1/4 cup chopped well drained black olives
2 tablespoons freshly squeezed lime juice
1 tablespoon minced cilantro or parsley
pinch black pepper
dash tabasco sauce (to taste)
2 large ripe avocados, peeled, pitted, and mashed
1/4 cup toasted pumpkin seeds
Mix together all of the ingredients except the pumpkin seeds in a large bowl. Spoon into a serving bowl and add the avocado pit. Cover the bowl tightly and chill for at least two hours. Remove the pit and sprinkle with the pumpkin seeds before serving.
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