Spicy Guacamole
From champagnetime 10 years ago
- approx. 30 min. to make
- Serves 2 cups
Made the most of the Taco Salad ingredients – streteched them into 3 meals. I can’t prep the ingredients for 2 taco salads without going completely overboard, quantity-wise. (Like all the kids are still home, I guess) 1st leftovers - burritos with the Spicy Guacamole.
Ingredients
- 5 ripe avocados, peeled & pitted shopping list
- 1/2 bunch cilantro, minced shopping list
- 1 tomato, finely chopped shopping list
- 1 small onion, finely chopped shopping list
- 1/3 cup fresh lemon juice (or to taste) shopping list
- 2 tsps. kosher salt shopping list
- 1 tsp. white pepper shopping list
- 3 jalapeno chilies, seeded & minced shopping list
- 1 tsp. habanera sauce or Tabasco shopping list
How to make it
- Mash avocado and blend in remaining ingredients. Store airtight in frig for up to 1 week.
- Champagnetime tip: (1) You can never have too many guacamole recipes ~ this one has tomatoes and is a little hotter.
- (2) if your avocados are not mashing easily enough, put them in a food processor and mash up that way, but you do want some small chunks – just pulse until mashed but not smooth. Then transfer to a bowl and add the rest of the ingredients.
- Source: Black Beans & Corn cookbook
People Who Like This Dish 4
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