{"id":7592,"date":"2025-06-08T18:45:30","date_gmt":"2025-06-08T18:45:30","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7592"},"modified":"2025-06-08T18:45:34","modified_gmt":"2025-06-08T18:45:34","slug":"spicy-habanero-guacamole","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spicy-habanero-guacamole\/","title":{"rendered":"Spicy Habanero Guacamole"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spicy Habanero Guacamole<\/span><\/h2>\n
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A spicy Habanero Guacamole to serve with your favorite Mexican dishes.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Author: <\/span>Jenny Martinez, “My Mexican Mesa, Y Listo!”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1 to 2<\/span> fresh habanero peppers<\/span> (see note)<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span><\/li>
  • 2<\/span> tsp<\/span> chicken bouillon powder<\/span><\/li>
  • 1<\/span> tsp<\/span> flaky salt<\/span><\/li>
  • 4<\/span> large <\/span> avocados<\/span><\/li>
  • \u00bd<\/span> white onion<\/span> diced<\/span><\/li>
  • 2<\/span> Roma tomatoes<\/span> diced<\/span><\/li>
  • \u00bd<\/span> bunch<\/span> cilantro<\/span> chopped<\/span><\/li>
  • juice of 1 fresh lime<\/span><\/li>
  • 1<\/span> (14.5oz) bag<\/span> tortilla chips<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Roast habaneros and garlic over an open flame until soft and charred, about 2 minutes. <\/span><\/div><\/li>
    • In a large molcajeta<\/em> (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.<\/span><\/div><\/li>
    • 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. <\/span><\/div><\/li>
    • After making guacamole, you can add the avocado pits to help the guacamole to stay fresh and green when refrigerated.<\/span><\/div><\/li>
    • Enjoy with tortilla chips.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Note<\/strong>: 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\u00a0 you don’t like it too spicy. You can also use a molcajete<\/em> (Mexican mortar and pestle) to make this, or use a blender.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7587,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2916,1715,388,1983,140,1713,1712],"tags":[],"class_list":["post-7592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dip-dish","category-gluten-free","category-mexican","category-no-cook","category-side","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/06\/Classic-Guacamole-07.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7592"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7592\/revisions"}],"predecessor-version":[{"id":7593,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7592\/revisions\/7593"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7587"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}