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Recipes for Guac Me Up! Guacamole Maker's Kit - Smash, Salt, Repeat!
There are foods people politely nibble at, and then there is guacamole. Set down a fresh bowl with a pile of tortilla chips and suddenly everybody develops elbows. The Guac Me Up! Guacamole Maker's Kit from Tradition Spice Company gives you the four seasonings that make avocado taste like it has somewhere important to be: Toasted Onion Powder, Granulated Roasted Garlic, Restaurant Style Black Pepper, and Fine Sea Salt. The kit was built for guac, but that savory garlic-onion-pepper-salt combination has enough range to handle avocado toast, potatoes, burgers, and plenty of other meals once the chips are gone.
What's Inside the Guac Me Up! Kit
4 Bottles
- Toasted Onion Powder (2.8 oz, regular bottle)
- Granulated Roasted Garlic (2.8 oz, regular bottle)
- Black Pepper, Restaurant Style (1.3 oz, small bottle)
- Fine Sea Salt (2.9 oz, small bottle)
Start with the family recipe, then wander a little. Guacamole itself has plenty of room for personality. Traditional Mexican-style versions lean on chile, onion, cilantro, lime, and salt, while mango guacamole has become a popular sweet-hot variation. After those, we're taking the kit right out of the dip bowl and putting it to work on breakfast, potatoes, and burgers.
Da Best Guacamole
This is the house recipe and the reason the kit exists. No twelve-step ceremony. No mystery paste from a packet. Just ripe avocado and four seasonings that know how to stay out of each other's way.
Ingredients
- 1/2 teaspoon Granulated Roasted Garlic
- 1/2 teaspoon Toasted Onion Powder
- 1/4 teaspoon Restaurant Style Black Pepper
- Pinch of Fine Sea Salt
- 1 ripe avocado
- A pinch of cayenne pepper
- A sprinkle of minced garlic
- A pinch of dried cilantro flakes
- A pinch of Sizzl'n Lime
- A few squeezes of fresh lime juice
- 1 to 2 tablespoons favorite salsa
- 1 tablespoon sour cream
- 1 tablespoon chopped onion
Directions
Start ripe. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Season it. Add the roasted garlic, toasted onion, black pepper, and a pinch of sea salt.
Smash, don't puree. Mash with a fork until creamy but still a little chunky. Guacamole ought to remember it was once an avocado.
Taste before tinkering. Add more salt or any of the optional upgrades until it tastes right to you.
Serve immediately. Bring on the chips, tacos, burrito bowls, or one determined person with a spoon.
Mexican-Style Chunky Guacamole
Classic Mexican guacamole keeps the avocado front and center, then brings in fresh chile, onion, cilantro, lime, and salt. This version keeps that fresh spirit while using a light hand with the Guac Me Up! seasonings to deepen the savory side without turning the bowl into garlic dip wearing a green hat.
Ingredients
- 1/4 teaspoon Toasted Onion Powder
- 1/4 teaspoon Granulated Roasted Garlic
- 1/4 teaspoon Restaurant Style Black Pepper
- 1/2 teaspoon Fine Sea Salt, plus more to taste
- 3 ripe Hass avocados
- 1 small Roma tomato, seeded and diced
- 1/4 cup finely diced white onion
- 1 small serrano or jalapeño, finely minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Directions
Mash the avocado. Scoop the avocados into a bowl and mash until mostly creamy with plenty of chunks left.
Add the fresh stuff. Fold in tomato, fresh onion, chile, cilantro, and lime juice.
Season carefully. Stir in toasted onion, roasted garlic, black pepper, and sea salt.
Give it five minutes. Let the flavors settle together, then taste and adjust salt or lime.
Serve fresh. Spoon into a wide bowl and put it where everybody can reach it. That's either hospitality or poor defensive planning.
Mango Jalapeño Guacamole
Mango guacamole has become a popular sweet-and-spicy variation for good reason. Ripe mango brings juicy sweetness, jalapeño pushes back, and lime keeps the whole thing from getting too comfortable. The kit's onion, pepper, and sea salt tie it together without covering up the fruit.
Ingredients
- 1/4 teaspoon Toasted Onion Powder
- 1/8 teaspoon Granulated Roasted Garlic
- 1/4 teaspoon Restaurant Style Black Pepper
- 1/2 teaspoon Fine Sea Salt
- 3 ripe avocados
- 1 ripe mango, peeled and diced
- 1 jalapeño, seeded and finely diced
- 2 tablespoons finely diced red onion
- 1/4 cup chopped cilantro
- Juice of 1 lime
Directions
Keep it chunky. Mash two avocados in a bowl. Dice the third and set it aside.
Build the flavor. Stir lime juice, toasted onion, roasted garlic, black pepper, and salt into the mashed avocado.
Fold, don't mash. Gently add diced avocado, mango, jalapeño, red onion, and cilantro.
Taste the balance. Add a little more lime or sea salt if the mango is especially sweet.
Serve right away. It's particularly dangerous around tortilla chips, grilled fish tacos, and people who claimed they weren't hungry.
Garlic-Onion Avocado Toast with Jammy Eggs
Yes, avocado toast has been accused of everything short of causing a cattle shortage. Ignore the commentary. Season it properly, add a jammy egg, and you've got breakfast or lunch that earns its keep.
Ingredients
- 1/4 teaspoon Toasted Onion Powder
- 1/4 teaspoon Granulated Roasted Garlic
- 1/4 teaspoon Restaurant Style Black Pepper
- Pinch of Fine Sea Salt
- 1 ripe avocado
- 2 thick slices sourdough or country bread
- 2 large eggs
- 1 teaspoon lemon or lime juice
- 1 teaspoon olive oil
- Crushed red pepper or sliced radish, optional
Directions
Cook the eggs. Lower eggs into simmering water and cook 7 minutes. Transfer to ice water, peel, and halve.
Toast aggressively. Brush bread lightly with olive oil and toast until crisp at the edges. Floppy toast has no business holding avocado.
Season the avocado. Mash avocado with citrus juice, toasted onion, roasted garlic, black pepper, and sea salt.
Build it. Spread avocado thickly over the toast and top each slice with a halved egg.
Finish your way. Add extra black pepper, crushed red pepper, or radish if you want more bite.
Crispy Roasted Garlic-Onion Potato Wedges
The same four seasonings that make avocado worth fighting over also happen to be mighty good on potatoes. Toasted onion and roasted garlic build the savory crust, restaurant-style black pepper gives it visible bite, and fine sea salt gets into every nook where happiness lives.
Ingredients
- 1 teaspoon Toasted Onion Powder
- 1 teaspoon Granulated Roasted Garlic
- 3/4 teaspoon Restaurant Style Black Pepper
- 1 teaspoon Fine Sea Salt
- 2 pounds russet potatoes, cut into wedges
- 2 1/2 tablespoons olive oil
- 1 tablespoon cornstarch
- Chopped parsley, optional
- Guacamole (see other recipes) or ranch dressing for dipping, optional
Directions
Heat the oven. Set it to 450°F and place a large sheet pan inside while the oven heats.
Dry the potatoes well. Moisture is the enemy of crisp edges, and we're not inviting it to supper.
Coat them. Toss wedges with olive oil and cornstarch, then add toasted onion, roasted garlic, black pepper, and sea salt.
Roast hot. Carefully spread the potatoes on the hot sheet pan in a single layer. Roast 20 minutes, flip, then roast another 15 to 20 minutes until deeply browned.
Finish and serve. Sprinkle with parsley if using and serve immediately with guacamole, ranch, or absolutely nothing because they're already doing fine.
Restaurant-Style Garlic Onion Smash Burgers
You bought a guacamole kit and somehow ended up making a better burger. That's not a problem; that's range. This simple seasoning mix works because beef likes garlic, onion, salt, and coarse black pepper almost as much as avocado does.
Ingredients
- 3/4 teaspoon Toasted Onion Powder
- 3/4 teaspoon Granulated Roasted Garlic
- 1 teaspoon Restaurant Style Black Pepper
- 3/4 teaspoon Fine Sea Salt
- 1 1/2 pounds 80/20 ground beef
- 4 slices cheddar or American cheese
- 4 brioche or potato buns
- Lettuce, tomato, onion, pickles, or guacamole for serving
- Butter or neutral oil for the griddle
- Guacamole (see other recipes)
Directions
Make the seasoning. Combine toasted onion, roasted garlic, black pepper, and sea salt in a small dish.
Portion the beef. Divide into eight loose 3-ounce balls. Don't pack them tight.
Get the griddle screaming hot. Lightly oil a cast-iron skillet or griddle over high heat.
Smash and season. Place beef balls on the hot surface, smash thin, and season generously. Cook until deeply browned at the edges, about 2 minutes.
Flip once. Turn the patties, add cheese to four of them, and cook about 1 minute more. Stack a plain patty on each cheesed patty.
Build the burgers. Toast the buns and load them up. A spoonful of Da Best Guacamole on top is not required, but neither is good judgment.
Four Bottles, A Whole Lot More Than Guacamole
The Guac Me Up! Guacamole Maker's Kit earns its name honestly. Those four bottles make it easy to mash a ripe avocado into something people actually gather around. But the same combination of toasted onion, roasted garlic, coarse black pepper, and fine sea salt happens to be one of the most useful flavor foundations in the kitchen.
Start with the Ericksen family guacamole. Try the fresh Mexican-style version when you want chile and cilantro, then let mango and jalapeño shake things up. After that, put the jars on breakfast, potatoes, burgers, tacos, grilled chicken, or whatever else needs rescuing from blandness. The kit may have been born beside a bowl of avocados, but nobody said it had to stay there.
Guac Me Up! Guacamole Maker’s Kit - Life of the Party - With Toasted Onion, Roasted Garlic, Black Pepper and Sea Salt - Delicious Guac Everytime
$27.75
Give the life of the party something worth dipping into with the Guac Me Up! Guacamole Maker’s Kit. It is a fun, affordable kit for taco-night regulars, game-day hosts, avocado fanatics, and anyone who believes store-bought guac has some explaining… read more
FAQs
What are common ingredients for quacamole?
Toasted Onion Powder
Granulated Roasted Garlic
Restaurant-Style Black Pepper
Fine Sea Salt
Is there such a thing as too much guacamole?
Um, no.
What are the best dishes for guacamole?
Everything. If you must narrow it down then add guac to nachos, tacos, taco salad, and burritos.
