2.6.15 Rock Your Guac (& a giveaway that's The Shizzle!)

Guac1 790 xxx
photos by gluttonforlife

You may remember that I was lucky enough to have spice wizard Lior Lev Sercarz create a custom blend for Glutton for Life and that it was duly dubbed "The Shizzle." And you may have entered last year's holiday giveaway to win a jar. And you may still be pining to try this deliciously piquant mix that is poised in flavor somewhere between Mexico and Thailand. I'm happy to be offering another 2 jars of this spectacular seasoned salt to my readers, so please leave a comment below by midnight on Friday 2/13 to be eligible to win. And to those of you who recently won a jar on Glutton for Life's Facebook page, read on for a recipe that makes great use of The Shizzle!

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salt of the earth

Even though The Shizzle is mine all mine, the exact ingredients are a mystery known only to its creator. I can definitely taste cumin, clove (or is it allspice?) lime and salt, plus something a bit sweet and a little something garlicky. Whatever it is, it's magic and it works wonders as a rub for meat—think pork, lamb, goat, chicken—and sprinkled atop everything from soups and salads to soft cheeses and dips.

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market fresh

It's also perfect as the salty seasoning for guacamole—the "guac" is from aguacate, which means avocado in Spanish; the "mole" means ground. This classic Mexican mash of avocado, lime, chile and cilantro is definitely open to interpretation and there are many different approaches to making it.

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nice and toasty

My own unique twist (aside from using The Shizzle, of course) is to add a handful of toasted pepitas, those hulled pumpkin seeds that add a rich crunch. Oh, and I like to blend everything together using my hands. It's a bit messy but it's hard to get just the right creamy-yet-chunky texture any other way.

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dip in

Aside from that, I'm a bit of a purist when it comes to guacamole. Some people like to add chopped onion, tomato, even sour cream, but I prefer to highlight the subtle flavor of the avocado just with fresh lime, an herbal hit of cilantro and a slow burn from minced jalapeño or serrano chiles. (As for selecting perfectly ripe avocados? Here are some tips.)

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superior blend

The Shizzle's brilliantly calibrated blend of nuanced flavors really makes this guacamole sing. Leave a comment below to win a jar of your very own. I think you'll agree that it really is, well, The Shizzle.



makes about 2 cups
  • — 2 perfectly ripe medium-sized avocados, preferably Haas
  • — 1-2 tablespoons fresh lime juice
  • — 1/2-1 jalapeño, seeded and minced
  • — 1 1/4 teaspoons The Shizzle, divided
  • — 1/4 cup toasted pepitas (hulled pumpkin seeds), plus a few more for garnish
  • — 1/4 cup chopped cilantro

Halve avocados, remove the pits and scoop flesh into a medium bowl. Add 1 tablespoon of the lime juice, half the jalapeño, 1 teaspoon of The Shizzle, the pepitas and the cilantro and mix together gently but thoroughly with your hands. You want it to be the perfect combination of smooth and chunky.

Taste and add more lime juice and jalapeño, as needed. Mound guacamole in a clean bowl and sprinkle remaining 1/4 teaspoon of The Shizzle and a few more pepitas on top. Serve with tortilla chips and crisp crudités, like celery, fennel, radish and jícama.

Download recipe  Download Recipe


I'm in hopes of "Shizzleing" out here in "shivering Pennsylvania"!!!
Randa on February 6, 2015 at 10:09 am —
I`d love to add a "hot spot" to to a cold spot, here in Copenhagen
Rita on February 6, 2015 at 10:29 am —
...and here in highland Ecuador we have available all the guacamole ingredients....except the shizzle! Maybe I'll get lucky.
judy on February 6, 2015 at 10:29 am —
Shizzle sounds mighty tasty.
Nancy Handler on February 6, 2015 at 10:43 am —
Love your Shizzle!!!!!!!! where can I buy it??????
sandy welch on February 6, 2015 at 11:09 am —
Well, you've certainly piqued my curiosity! And pepitas in guac! Why didn't I think of that?
Elaine on February 6, 2015 at 11:41 am —
Your blend of culinary cultural tastes is perfect as far as I'm concerned. So What happens if we don't get to taste Shizzle? Hope for the best? And toasted pepitas sounds brilliant over a good guacamole. Still in Spain, Antonia
Antonia on February 6, 2015 at 12:51 pm —
As a guac master myself, I would love to try adding some Shizzle! ;-)
Alyssa on February 6, 2015 at 1:42 pm —
We should discuss slinging your shizzle at August Acres!
Alison August on February 6, 2015 at 2:08 pm —
I need to try your Shizzle! I love Sercarz's book, "The Art of Blending," which I found (in all places!) Lancaster, PA, along with his "Tangier" and "Ararat" blends, as well as his smoked cinnamon -- which makes a really interesting addition/deepening to chili ... Your guac would make a nice accompaniment. Cheers from Truro!
Mary Maxwell on February 6, 2015 at 4:29 pm —
Ah, that smoked cinnamon in chili - inspired!
laura on February 7, 2015 at 7:59 am —
I'm 8O. Dare I still "shizzle" ?
Anne Sorrells on February 6, 2015 at 5:10 pm —
I agree with Janet's comment (see below)!
laura on February 7, 2015 at 7:58 am —
You are amazing, I haven't checked in with you for awhile and the first thing I see this time is your link to the Astier de Villatte video. I own a store in Tulsa and we have sold that product for ten years or so. I first found them at the Maison et Objet show in Paris. I picked out merchandise out of their old digs under the viaduct where they had a small studio. Thank you for sharing that. I love guac, by the way. We have avocados in the house at all times, even in Oklahoma. Carlton
Carlton on February 7, 2015 at 1:04 am —
Carlton, that video is on the site of an excellent blog I follow, www.interiormonologue.com. I think you would appreciate the beautiful artistry she features.
laura on February 7, 2015 at 7:58 am —
80 is when you should have shizzle down to a fine art!
Janet on February 7, 2015 at 5:26 am —
That sounds simply sensational. Shizzle me, GFL!
Cathy on February 7, 2015 at 8:31 am —
Can't wait to try your guac, fo' shizzle!
Syeira on February 7, 2015 at 1:18 pm —
Been enjoying your blog, and instagram, Laura. Slowly reading back through your archives and enjoying rural life (especially the snowshoeing as I've only been out once on them this winter) vicariously. Here by the harbor in Hyannis, it can be a bit too busy for my snowshoes. Love my avocado toast, and the shizzle sounds intriguing. Been using a bit of sumac for an interesting kick lately.
Patricia on February 8, 2015 at 9:05 am —
The use of the toasted pumpkin seeds on the guac is pure genius, foshizzle !
bonnie on February 9, 2015 at 9:28 am —
Shizzle me timbers. Would love some of that!
paddockgodess on February 11, 2015 at 4:28 am —
The Shizzle for LIFE, girl.
Sara on February 11, 2015 at 12:00 pm —
Holy Moly! This stuff looks AAAMAZINGLY delicious. Would love to win the Shizzle!
Christina on February 11, 2015 at 12:18 pm —
I just made some guacamole last night, and next time will try adding some pepitas. The Shizzle sounds right up my alley! I'm always appreciative of your writing, photographic and culinary creativity - thank you!
Charlene on February 11, 2015 at 1:15 pm —
This sounds amazing! I would love to try Shizzle, thanks for the give-away opportunity.
Eileen on February 11, 2015 at 6:15 pm —
What I wouldn't do to get a hold of a jar of that Shizzle.... :-)
Debbie on February 11, 2015 at 6:28 pm —
I plan on making some spicy, spicy guac to help me through the sub-zero Minneapolis weather...I need some of that Shizzle, for shizzle!
Amanda on February 11, 2015 at 7:40 pm —
This sounds amazing! Just what this wayward Californian could use for a taste of home. Thanks for sharing the recipe!
Kate on February 11, 2015 at 10:24 pm —
i'd love a little shizzle in my life - thanking you!!
lori on February 12, 2015 at 3:34 pm —
Shazaam! Shashizzle! And thank you for the kind words about my site.
Tanya on February 12, 2015 at 11:28 pm —