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.