In honor of spicy guacamole day, here is the tastiest guac recipe, from my kitchen to yours. I will warn you, my spicy tolerance is much higher than yours, I guarantee it. So if your taste buds are shy, lessen the ingredients as needed.
Here’s what you’ll need:
3 Large Avocados
2 firm medium tomatoes
1/2 red onion
1 cup of cilantro
1/4 Jalapeno pepper
1/4 Serrano Chili
2 garlic cloves
Salt & Pepper to taste
You’ll wan’t to start by grabbing a bowl of sorts. Make sure it’s big enough so that you’re not dumping over ingredients half way through like I sometimes do.
Cut each avocado in half, remove the pit, and scoop with a large spoon into your bowl. Now take a fork and lightly mash down the avocados. Personally, I love chunks of avocado in my guac but if you like it better smooth, mash away.
Once you have the avocado to the consistency you like, move on to chopping your tomatoes and onions. Just as I like my avocado, I like my tomatoes chunky too. Again this will be up to your preference, so if you don’t know, play it safe and dice both. I usually start with the tomato by cutting it in half, and then in half again, and then so on and so forth until it gets to the size you like. When you get to the onion, dice as you normally would. Everyone has different ways of dicing, so I won’t even display my obnoxious way. Once you are finshed cutting your tomato and onion, add it into your guac.
Next, take your bunch of cilantro and start tearing the leaves. I usually just run my pointer finger and thumb down the stem to remove them. Once you have a cup worth, throw that in as well.
Now for the hot stuff. This part is truly life or death because if you make this too hot, it will end up getting thrown away and no one likes wasting food. My suggestion to you, add a little in at a time, taste as you go, and add more as needed. You can always move forward but you can never go backward. Firstly, the jalapeno. Cut your jalapeno down the center, and then again, until you only have 1/4 of it. Cut that 1/4 into tiny bits and add in a few little bits at a time. Do the same for the Serrano chili. Again, my tolerance is high, so for me 1/4 is perfect and I might even add more later.
Once you’re done with the hot stuff, move onto the garlic. You’ll want to mince your garlic if not make it into a paste. I have a ceramic plate grater at home for this, but if you do not, then mincing works just fine. Add in as desired. 2 cloves seems to be the best in this ratio.
We’re almost there. Lastly, add in your lime, and salt and pepper to taste. Once you have all this in the bowl together, stir stir stir, and enjoy!
Hopefully your mouth isn’t calling the fire department and your sitting somewhere chowing down. Good job if that’s the case.
pssst. Here’s a little secret. If you don’t finish all your guacamole, put a dash of water as a top layer, and when you want to eat it the next day it won’t be brown!