Category Archives: Food

Jim’s Cinco de Mayo recipes

Here’s my world famous guacamole.  Ok, not world famous yet, but several people have said they liked it at parties.

Guacamole: Quick and Simple version


2 large ripe avocados (or 3-4 medium ones); slightly soft, but resistent to pressure

1 Cup Pace Picante sauce, Mild

salt, garlic powder, ground cumin Tabasco Chipotle flavor (to taste)


Scoop out the pulp of the avocados by cutting it around the pit, then use a spoon to scoop it out of the skin.

Mash the avocado with a fork until the avocado is well blended.  I like to leave it slightly chunky.  Add the Pace Picante sauce and stir until well blended.  Salt to taste (bear in mind that if you’re using salted chips, the guacamole shouldn’t be very salty.

For added kick, I like to add ground cumin or Tabasco Chipotle Flavor hot sauce.  It adds a smoky/spicy flavor.  Add Cayenne pepper for a real kick.

Serves 3-4 (or if I’m at your party, 2-3)

Guacamole: Gourmet version


3 large ripe avocadoes as above

1/2 red onion

1/2 a bunch of cilantro

juice of 1 lime

1 ripe tomato, preferably organic

1 small can chipotle peppers or 1/2 habanero pepper, seeds removed (really spicy)*

*substitute 1/2 red or orange bell pepper for peppers for a “Gringo mild” version

1 clove fresh garlic

Ground cumin and salt to taste


Loosely chop onion, tomato, cilantro, peppers and garlic and put into a food processor or blender.  Squeeze in lime juice.

Pulse blend until ingredients are well chopped but still slightly chunky.  This makes a good Pico de Gallo, and can be served by itself or as a salsa alternative.

Scoop out avocado as above and cube into 1/2 inch cubes. Mix avocado cubes and pico de gallo until well blended.  If your like your guacamole fully blended, add avocado in with the Pico de Gallo ingredients and pulse blend them together until desired consistency is achieved.

Taste the guac, and add salt, Tabasco Chipotle sauce, and/or ground cumin to taste (adding it before blending can result in it being overly spiced).

Serve in a bowl.  I recommend sprinkling cumin on top for color.  I also recommend Tostitos Gold chips, as they are thicker and better for dipping.

Simple Queso Dip

1 lb Velveeta cheese

1.5 Cups Pace picante sauce

Warm the Velveeta cheese in a sauce pot until melted.  Add Picante sauce and stir until well mixed.

For added spice, dice up your favorite chile peppers (I like Guajillo or Pasilla for this recipe).  The Pico de Gallo above works well also.

Serve any of the above with a nice cold beer.  I recommend Dos Equis or Modelo.  It’s a step above Corona or Tecate, in my opinion.

Happy Cinco de Mayo!