A Gaggle of Guac

I recently won the Wholly Guacamole giveaway on the Foodie Blogroll. The prize was fairly modest, as you can see:

Just a t-shirt, 2 aprons, 2 chip clips, 4 kinds of guacamole, 2 kinds of salsa, 2 chip clips, 3 bags of tortilla chips, a rolling cooler with extendable handle (!) and about a half-dozen avocado squeezie toys.

I can’t imagine what I’ll do with all that, but at least the squeezie toys will keep me busy for the next decade or so. ;)

Or maybe I actually busted open the first guac box the very next day.

The first flavor I sampled was Pico de Gallo Style, which has some nice bits of tomato and cilantro in it.

I tossed a good sized blob on top of a bowl of Gena’s raw Tortilla Soup (amazing with or without guac garnish, by the way)…

…and tossed an even better sized blob on top of the accompanying salad. Who needs salad dressing when you have guacamole?!

This is pretty much the ultimate meal for any guac lover, so much so that I even threw some “guacamole-flavored” juicer pulp crackers into the mix.

“Guacamole-flavored” may be too strong a description, as the flavor of the vegetable pulp and flax tend to overpower much of the other seasonings that go into crackers like these, but the components of guac certainly inspired the following recipe.

Guackers

Ingredients:

• 1/2 cup flax seeds
• 2 cups pulp from your juicer
• 1 tbsp nama shoyu/soy sauce
• 1 tsp dried cilantro
• 1/2 tsp cumin
• 4 sundried tomatoes
• water, if/as needed

Directions:

1. Add flax seeds to your food processor and allow to run a little bit so that the seeds start to approach being ground up.
2. Add the rest of the ingredients, except water. Run your food processor until no large bits remain and the mixture is fine and well combined. Add water, if needed, though I don’t think I ended up adding any at all. I was using juicer pulp thawed from the freezer, so it had gotten sweaty in the process.
3. Spread very thinly on a cookie sheet and score into cracker shapes with the edge of your spatula or a knife.
4. Place in the oven, turned on to the lowest setting (“warm” on mine; something below 200 degrees).
5. Dehydrate for at least 3 hours or so, during which time you might like to check on the crackers and flip them if the tops are well dried and they need some help crisping up some more. I turned the oven off before I went to bed but left the tray in the oven overnight as well. Use your judgement, based on your own oven.

Use your guackers as an ideal vehicle for the actual guacamole…if you haven’t already plunged into your guac head-first, that is (I would totally understand).

Your turn: guacamole or salsa?