Southwestern Spiced Guacamole

By

I have seen and tried hundreds of guacamole recipes, and I'm not sure if it's possible to say one is an original recipe. That being said, I adapted this from my aunts simple and basic guacamole recipe. It's the way I like it, hot and spicy, and at this time is my favorite guacamole recipe. Serve as you would any guacamole - as a dip with chips, a topping for tacos, casseroles or burritos, etc.

View complete recipe

  • Average
  • Average budget

Ingredients

  • 5 ripe Haas avocados
  • 3 tablespoons fresh lime juice
  • 2 teaspoons grated lime rind
  • 3 very thin sliced green onions
  • 3 tablespoons minced red onions
  • 3 cloves mashed roasted garlic
  • 3 minced red jalapeno peppers
  • 3 minced serrano peppers
  • 1 minced chipolte pepper in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons fine chopped cilantro

Preparation

Step 1

Mash 3 avocados with a fork and coarse chop the remaining two. Stir remaining ingredients. Cover with plastic wrap, pressing plastic onto the surface of the
guacamole. Chill 30 to 60 minutes to allow flavors to meld. Serve as desired.

View complete recipe

For variations, add seeded and peeled chopped plum tomatoes and/or red or green hot sauce to taste, if desired.

You'll also love

You'll also love