Spicy Guacamole
from the kitchen of Rachel Cronover
This guacamole is my own recipe based on a few others that I've tried. The pinch of garlic and jalapeno give this guacamole a kick of flavor. This is great for parties served with tortilla chips.
Serves 6 to 8
- 4 medium ripe avocados cut into pieces
- 1/2 cup chopped fresh tomatoes
- 1/2 cup of chopped onion
- 1/2 cup of chopped fresh cilantro
- 1 roasted jalapeno pepper, diced
- 1/2 of a fresh lime
- 1/4 teaspoon of salt
- 1/4 teaspoon of garlic powder
In a medium sized bowl, combine everything but the lime. Squeeze the juice from the lime over the mixed ingredients. Use a potato masher or large spoon to smash and combine the ingredients.
Place mixture in a small bowl. Serve with tortilla chips.
Cooking Notes
Roasted Jalapeno: A fresh jalapeno can be roasted in the oven under the broiler or on the grill. Roast until the skin is black and peeling on all sides. Remove from heat, and wrap in paper towel. Set aside for a few minutes. Once the jalapeno has cooled, use the paper towel to rub off the rest of the skin. Dice into small pieces.