Spicy Guacamole

Preperation

Make sure you get avocados that are ripe. They darker in color and will squish in when you press on them. If they are lighter green on the outside and firm to the squeeze pass on those unless you are looking at this recipe a couple days before!

Take all your peppers (jalapeños, serrano, habanero), the garlic clove and the onion and dice them up. Take the lime and cut it into 4 parts.

Chef's Knife: If you are using only a chef's knife, I would cut them up pretty fine, the more surface area exposed the more the favors will leech out into the avocado which results in a more consistent flavor throughout the guac. Add them all together in a mixing bowl. Squeeze each quarter of the lime into the bowl, mix up the ingredients in the lime juice.

Blender: If you have a blender then I would slice them about 2 times, once length-wise, once halving each of those lengths and throw them into the blender. Squeeze each quarter of the lime into the blender. Now this part is really up to your liking. I use my blender to turn all the peppers / garlic / onions to a very fine paste. You do not have to, just blend it until everything is in parts to your liking. I stop the blender and use the rubber spatula to push down along the sides to ensure that everything gets chopped to the same consistency. Put this aside.

Take the Roma tomates, cut them into quarters length wise (longitudinal cut, just looked it up), so you have 4 quarters of the tomato that is long. With each quarter, run your knife through the inside taking out the inside that contains the seeds leaving just the wall of the tomato primarily. Do this for all four quarters of each tomato. An additional step after removing the majority of the inside is to take each quarter and run it under a cold faucet and thumb out the additional seed areas.

Basically you only want the tomato wall and tomato skin, none of the super juicy interior of the tomato. I made that mistake once, never again.

Dice the tomato wall/skin sections now into half inch by 1/4 inch sections and put them aside.

Cut all the avocado's in half. Remove the seed. Using the spoon scoop out the avocado flesh (the green part inside the shell) in the large bowl.

Pro Tip: On each avocado shell there may be a brown nub from when it was connected to the avocado tree it came from. Use the knife to pop those out and throw them away. Before I started doing that, when I used the spoon to get at the avocado flesh, that nub may have come along for the ride. No one wants to chew that nub.

If you have a potato masher use that to break apart the big chunks of avocado flesh, if not use a spoon or fork to break them apart to your liking.

Mix the peppers, garlic, onion into the avocado mash. Mix in the chopped up roma tomatoes as well. Salt to your liking.

Grab of tortilla chips and take a dip! Enjoy your guac, be sure to have a crisp drink close because you'll be catching some sweet heat from that dip.

Other Notes

While this recipe takes about 25 mins to prepare, I would ideally make it a couple hours in advance and place it in the fridge, that way the peppers can leech into the avocado flesh and create a more consistent experience and the dichotomy of the cool guac vs the heat it produces takes it to the next level.

Storage: If you have to store the guacamole put it in a container that exposes the smallest area to oxygen (think of a tall and skinny container vs a wide flat container). On the area exposed to oxygen take some plastic wrap and press it down on the guacamole so there is the minimal amount of air pockets in contact with the guac itself. That is what causes the browning effect. Even after you do this you may have to scrap off a layer of the brown guac (not technically bad after like a day, but it'll taste slightly "funky") to get to the delicious green guac underneath!