Spicy Guacamole

Sometimes family get-togethers need a little spicing up. That’s when I make my special guacamole dip. Friends and family have tried for years to get the recipe out of me, but to no avail. Now, I’ve finally done it. So, here’s Mama’s Spicy Guacamole Dip.

Ingredients:
4 large Haas Avocados (They are best when the outside skin is dark and they have a soft, but not mushy feel.)
1 jar of Pace Picante Sauce (16 oz. size)
4 ripened Roma tomatoes
1 bunch of green onions/scallions
3 Serrano hot peppers (they are green like jalapeños, but are longer and skinnier)
black pepper (crushed, in a shaker)
garlic powder (powdered in a shaker)
tortilla chips (Fiery Habanero, Spicy Nacho, and Toasted Corn Doritos all go well with this. Also try Mission White Corn Tortilla Strips)

Preparation:
First, you’ll make my homemade pico de gallo. To do this, dice the tomatoes nice and small. Place them in a bowl. Next, you’ll need to get the green onions. Cut off the green part right above the area that splits to branch off. Discard the green area you cut off. There will still be some green left on your onion. Then, hold it upright and slice it halfway down the middle. Then, holding it together, slice halfway down the middle in the other direction. Your top half should be split in fourths. Hold it together and chop it up that way. Then, repeat the process until the entire green onion is cut up. You’ll need about 4 of these. Put them in with the diced tomatoes. Next, get the Serrano peppers. Slice off the top and bottom and discard those pieces. With the remaining middle sections, slice them much in the way of the green onions, only you’ll need six sections. Once they are all cut up, dump them into the onion/tomato mixture. Blend those together and set aside.

Get out a separate bowl for your guacamole. First, cut the avocados in half, working the knife around the pit, but not trying to penetrate the pit. You should have the avocado as you can see in the avocado picture after pulling the sections apart. Do this to all four avocados. Now, pull out all the pits and discard them or save them to plant. Then, get a spoon and scoop all of the avocado out of the skin and into the bowl. If you see any brown parts, do not use those parts. The part you use should be green and soft. Now, using a potato masher or a whisk, pound and smash the avocados until they are smooth. There should be no lumps at all. Once you have done this, you will need to add the Pace Picante Sauce. It usually requires the entire jar, but pour in and mix it a little at a time until the guacamole is slightly red, but not completely red. If it is completely red, you have used too much Pace Picante Sauce and you’ll need to add another avocado to even out the taste. Now, you need to dump in some of the pico de gallo you just made. Put in about 1/2 cup of it and mix it in. Next, add garlic and pepper to taste. You will generally need at least a tablespoon of garlic and only about 1/2 teaspoon of pepper. Some will prefer more or less, so do this part according to your personal taste.

Now, your guacamole is ready to eat.

Enjoy!

Servings: Well, that depends on how long it lasts. One person will usually eat enough for three!

Don’t count on leftovers of this, but if you happen to have leftovers, try sprinkling in a bit of Fruit-Fresh Produce Protector and stirring before storage. This usually only lasts 24-48 hours and should be stored in a well-sealed storage container with wax paper in between the lid and container. The waxed paper and the Fruit-Fresh help it last longer. Without either, it will only last a few hours. Also, if you can’t find the Fruit-Fresh Produce Protector in your grocery store, you can use a couple squirts of Real Lemon or Real Lime concentrate juice as an okay substitute.