Today is National Spicy Guacamole Day, and we have a recipe that we are sure will fire up your plate. Pick up these fresh ingredients tonight to celebrate!

CAUTION: This recipe contains several types of peppers, and may be too hot for some crowds to handle. We won’t tell if you decide to cut back on the heat!

Recipe comes from www.theforkling.com

YIELD: 6 Servings
PREP TIME:  15 minutes
TOTAL TIME: 15 minutes

INGREDIENTS

  • 2 large ripe Hass avocados (or 3 smaller ones)
  • 1 jalapeño pepper – cored, seeded, and finely diced
  • Optional: 1 habanero pepper – cored, seeded, and finely diced
  • 3 cloves garlic – minced
  • 1/2 medium red onion – diced
  • 1 large beefsteak tomato (or 2 small Roma) – cored, seeded, and diced
  • 1/3 cup loosely packed fresh cilantro – finely chopped
  • 1 large lime – juiced and set aside
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp salt (add more or less to taste)
  • 1/2 tsp ground pepper (add more or less to taste)
  • Optional: 1/2 tsp cumin
  • Your favorite tortilla chips

DIRECTIONS

  1. In a large bowl add the diced tomato, diced onion, finely chopped cilantro, and finely minced cloves of garlic.
  2. With plastic gloves on, chop the stems off the jalapeño and habanero, split them in half lengthwise, and remove about 70% of the pith and seeds. Once removed, finely dice the peppers and add them to the large bowl. Discard your gloves.
  3. Halve your avocados, scooping out the flesh into a small bowl to mash with a fork to your desired consistency before mixing into the larger bowl that contains your chopped and diced ingredients. Save the avocado pits.
  4. Add juice from 1 large lime, stirring around to cover as much of the mixture with juice as you can.
  5. Stir in the dry ingredients: cayenne, salt, pepper, and optional cumin. Blend well.
  6.  If you don’t plan on enjoying immediately, push the pits back down into the guacamole. (This will help keep the guac from turning black.) Cover with two layers of plastic wrap. The first layer should be lightly pressed down against the guac in the bowl, minimizing air contact and oxidation. The second layer should go across the entire bowl as you would usually wrap it.
  7. Refrigerate for 1 – 4 hours to bring out the flavors. Remove the pits before serving but save them if you aren’t going to finish it in one sitting!
  8. Serve with your favorite tortilla chips.

Original source https://www.theforkling.com/recipes/2018/7/19/spicy-guacamole