Chicago Style Guacamole

Guacamole For Chefs

Chicago Style Guacamole


  • 2 each Avocados From Mexico, stage 4, peeled, pitted, and smashed
  • 1/3 T. Sport peppers, canned, drained, slices into thin coins
  • 1/4 c. Tomatoes, fresh, small diced
  • 1 1/4 t. Celery salt
  • 1/4 c. White onion, fresh, small diced
  • 1 1/3 T. Dill pickle relish, Vienna Chicago style
  • 2 ea. Beef hot dog, Vienna all-beef, steamed
  • 2 ea. Poppy seed hot dog bun, steamed
  • 2 ea. Dill pickle spears
  • 2 tsp. Yellow mustard


  1. Mix smashed avocados with sport peppers, tomatoes, celery salt, relish and white onion; fold until well combined.
  2. Cover with plastic wrap, pressing plastic wrap on avocado mixture to eliminate air. Hold chilled until use.
  3. Build each serving in the following order and quantity: place one steamed hot dog into steamed poppy seed bun, ½ cup guacamole smeared along length of hot dog, 1 dill pickle spear laid on top of guacamole and drizzle of yellow mustard.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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