Sunday, April 27, 2008

Gloria's Spicy Guacamole

While some people use guacamole as a tongue-soother when eating spicy Mexican food (and some guacamole recipes even add a bit of sour cream to increase the fire-quenching properties of guacamole), I prefer my guacamole to have a bit of a zesty kick. If you like hot and spicy fare, try my spicy guacamole recipe!

3 ripe Hass avocados (these are the small, very dark green ones with rough skin - they have a richer flavor than the larger, lighter-colored smooth-skinned Florida avocados. If only Florida avocados are available, use 2.)
1/4 sweet onion such as Vidalia(R) or Texas Sweet, finely chopped
2 cloves garlic (I use Twenty Pepper Garlic for added fire), minced
1 tsp kosher salt
1 jalapeno pepper, minced (I include the seeds for added heat - if you're brave, you could even substitute half of a habanero instead)
1/2 fresh lime
Optional: 2 to 4 Tbs fresh cilantro, chopped

Cut the avocados in half, rotating the knife around the pit. Twist open, remove the pit, and use a spoon to carefully scoop out the flesh into a large bowl. Add the onion, garlic and jalapeno. Mash everything together using a large fork, to your desired consistency. Sprinkle with salt, cilantro if using, and the juice of half a lime. Mix until just combined, and serve immediately.

Zestfully yours,

PS: As a sweet and mild contrast, I like to serve my spicy guacamole with a separate bowl of Red's Sweet Salsa.

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