Spicy Habanero Guacamole
A spicy Habanero Guacamole to serve with your favorite Mexican dishes.
Ingredients
- 1 to 2 fresh habanero peppers (see note)
- 2 cloves garlic
- 2 tsp chicken bouillon powder
- 1 tsp flaky salt
- 4 large avocados
- ½ white onion diced
- 2 Roma tomatoes diced
- ½ bunch cilantro chopped
- juice of 1 fresh lime
- 1 (14.5oz) bag tortilla chips
Instructions
- Roast habaneros and garlic over an open flame until soft and charred, about 2 minutes.
- In a large molcajeta (traditional Mexican mortar and pestle), or a blender, start by grinding garlic, chicken bouillon powder, and salt. Add habaneros and grind mixture until you attain a creamy consistency. Add scooped-out avocado flesh. Reserve avocado pits. Use a spoon to mix in avocado and them mash or blend until mixture is mostly creamy but some chunks of avocado remain.
- Add onions, tomatoes, and cilantro, lightly mashing or blending mixture (but not until it becomes creamy), just a little bit to release flavors, leaving it a bit chunky. Squeeze in lime juice and mix well with a spoon.
- After making guacamole, you can add the avocado pits to help the guacamole to stay fresh and green when refrigerated.
- Enjoy with tortilla chips.
Notes
Note: Avocado is one of the most used vegetables (technically, it’s a fruit) in a Mexican household. Habanero is super hot, but also sweet. One habanero in this recipe is safer from a spice standpoint if you don’t like it too spicy. You can also use a molcajete (Mexican mortar and pestle) to make this, or use a blender.
