1. 2 1/2 cups of chopped Tomato ( 2 Large Tomatoes)
2. 1 1/4 cup of chopped Onion( 1/2 of large purple Onion) 3. 1/2 cup of chopped Cilantro
4. 1 cup Clamato
5. 1 Tablespoon of Worcestershire Sauce
6. 3 Tablespoons of Fresh Jalapeño (take the seeds out) or add more if needed. 7. 1 Tablespoon of Salt
8. Black pepper to desired taste.
Serve with Chips!
Serves 6-8 guests
What you need:
El Paraiso Tostadas
Fresh Roasted White Corn
Whole Cooked Black Beans
2 large diced fresh Tomatoes
1 bunch of fresh Green Onions diced
2 Tbsp. of chopped Cilantro
Add Olive Oil to the Santa Fe mix
The juice of 3 large Limes
1tsp. Kosher Salt
Dash of White Pepper
Shredded white meat from 1 Rotisserie chicken
Method
- Mix all the ingredients in a large bowl.
- Serve ingredients on a Tostada.
Tips:
Garnish with sour cream, sliced avocados, and shredded Monterey Jack and Cheddar cheese.
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CEO’s Personal Homemade Chunky Guacamole
Serves 6-8 guests
What you need
El Paraiso Chips or Tostadas
4 Ripe Avocados peeled and pitted
2 finely Diced tomatoes
1/2 Cup of White Onion finely diced
2-3 diced pickled Jalapeño Peppers
Add about 1/4 of a cup of the Pickled Jalapeño juice to Guacamole
Add Kosher Salt to taste desired
1/3 of a bunch of chopped Cilantro
Method
- Dice Avocados
- Go over the big Avocado chunks with a knife.
- In a medium bowl add all the ingredients together including the pickled Jalapeño juice, and mix all the ingredients together till you get a chunky creamy Guacamole.
- Serve with El Paraiso Chips or El Paraiso Tostadas.
Tips:
Serve in a Molcajete and garnish with a radish for a traditional Mexican presentation.
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