Denver Post sports columnist/ panelist Woody Paige knows his way around a locker room, a TV studio and, as it turns out, a kitchen. In his “Woody’s Mailbag” column at , he shared his infamous guacamole recipe. In true Woody style, it has not one, but two, secret ingredients.
“Once at the Super Bowl in San Diego, I drove to guacamole country and talked to some of the people who grow avocados. I wanted the perfect guacamole recipe,” says Woody, who makes a lot of noise around the newsroom as a panelist on ESPN’s “Around the Horn.”
“I experimented, changed it some after eating regularly at a Mexican restaurant when I lived in New York for three years, changed it some more and added a secret ingredient that will make you wonder if I’m crazy (most people already know I am), but thousands have tried it and raved.”
Woody’s Famous Guac
Comes complete with a sales pitch “I just thought of my advertising slogan: Woody’s Guac has heat, and is sweet and can’t be beat. Enjoy.”
Ingredients
3 fresh avocados (shopping tip: squeeze them to make sure they’re not mushy)
1 tablespoon lemon juice
2 tablespoons your favorite Mexican hot sauce
1 tablespoon cilantro, chopped
2 serrano peppers, chopped
1 fresh Roma tomato, seeded, diced
½ small sweet white onion, minced (preferably a Maui onion if you can get it)
2 jiggers (1.5-ounce shot glasses, if you’re too young to know what a jigger is) of good-quality tequila
1 heaping tablespoon mayonnaise
Directions
Scoop out avocados, but leave chunks. You must have chunks in a real guacamole dip. Mix gently with remaining ingredients, and serve at room temperature with warm chips (put store-bought chips in an oven for a couple of minutes, or make your own).
