The best guacamole is the "sneak-up-and-attack" version. This is a guacamole which has a refreshingly cool taste to begin with.... but slowly turns hot and spicy as you keep dipping in for more. It is indeed a rare chili pepper which produces these results (the dried ones carry the most heat), so you will have to hunt around for a pepper supply that produces this affect... but it's worth it! Habaanero peppers produce a fiery from the get-go result while jalapeno peppers range from mild to fiery. We've had some success with serano chilies, one or two of these in the recipes below can achieve the "sneak-up-and-attack" effect.
Ingredients (serves 3-4 as a dip with tortilla chips)
- juice of 1 lime
- 3 ripe Haas avocados
- 1 plum tomato, seeded and coarsely chopped
- 1 to 2 chili peppers depending on tolerance
- 1/4 of a small red onion
- 1 tablespoon chopped cilantro (coriander)
- fresh ground pepper to taste
Instructions for Guacamole
Some like guacamole smooth, others like it chunky. Regardless of consistency we have found a food processor works best to blend all the ingredients as follows.
Extract the juice from the lime.
Cut the avocados in half. Discard all but one of the avocados pits. Put the remaining avocado pit into the serving bowl. Use a tablespoon to scoop out the avocado into the food processor bowl.
Add the seeded plum tomato, chili peppers and red onion. Add cilantro and pepper.
Blend to desired consistency.
Transfer guacamole to serving bowl with the avocado pit. It may be just sheer speculation, but the avocado pit may keep the guacamole from turning brown too quickly.
Serve chilled with high quality tortilla chips for dipping.