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Prep 20 mins
Cook 1 hr
I got this recipe from a Mexican chef at work and adapted it to my taste, as I like very spicy food. The tomatoes and roasted red peppers contrast the spice with sweetness and mildness. It is a very easy recipe, and is perfect just as a dip, or in tacos, burritos, or enchiladas. Top blue corn tortilla chips with this guacamole and a dab of sour cream for a colorful party snack.
- 3 avocados
- 1 large red onion
- 4 -5 small roma tomatoes (or both!!) or 1⁄4 cup diced roasted red pepper (or both!!)
- 4 -5 tomatillos
- 1⁄2 cup chopped chili peppers or 1⁄2 cup jalapeno peppers or 1⁄2 cup serrano pepper, your choice
- 3 garlic cloves
- 1 teaspoon sea salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup finely chopped fresh cilantro
- 1 lime, juice of
- Pit and dice avocados. I like mine very chunky, but you could mash or puree them if you like a creamier guacamole.
- Dice red onion, peppers, garlic, tomatoes and tomatillos. Leave the ribs and seeds in the peppers if you like them to be VERY spicy! Again, chop everything smaller or larger depending on your preference of texture.
- Add cilantro.
- Toss diced veggies with cayenne pepper, red pepper flakes, salt and lime juice.
- Add the mixture to the avocados and toss (or mix if your avocados are pureed) evenly.
- Adjust seasonings to taste, chill one hour to allow flavors to blend.
I don't like super spicy so I modified this a bit (omitting the red pepper flakes). I used roasted red peppers instead of tomatoes and thought their sweetness was a nice contrast to the tartness of the tomatillos.