This weekend was filled with soaking up the last bit of summer rays before everyone buckles down and starts focusing back on work. I love summer, and I am not ready for it to end. Some friends and I threw a Mexican Fiesta pool party and got our grill on. Sipping on a couple paleo margaritas, I kept with the theme and cooked up these awesome Mexican seasoned burgers topped with a little pineapple tomatillo salsa (recipe here). This salsa really stole the show again. The flavor combo is just the right mix of sweet and spicy. I whipped up my favorite guacamole with a roasted Serrano chili instead of my typical jalapeño. I loved the new flavor the roasted chili introduced!
My paleo margarita recipes are coming to the blog soon!
Ingredients
Guacamole
3 ripe haas avocados, diced
½ large White Onion, diced
2 garlic cloves, minced
1 serrano chili
2 tsp lemon juice
Salt and pepper to taste
Directions
Heat oven to 450 degrees. Place chili on a baking sheet and cook for approximately 15 minutes until skin starts to blister. Remove and let cool. Dice and mix into guacamole.
Place all ingredients into a bowl and mash avocado with a fork. I like mine a little chunkier. You can also adjust the spice level by deseeding the Serrano chili. I like mine spicy!
Burger seasoning recipe from Grass Fed Kitchen.
Enjoy!
x vanessa
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