Three-Pepper Guacamole Recipe

4 1 1
Three-Pepper Guacamole Recipe
Three-Pepper Guacamole Recipe photo by Taste of Home
Publisher Photo

Three-Pepper Guacamole Recipe

Read Reviews
4 1 1
Publisher Photo
If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. — Laura Levy, Lyons, Colorado
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons plus 1/4 cup minced fresh cilantro, divided
  • 4 tablespoons finely chopped onion, divided
  • 3 tablespoons minced seeded jalapeno pepper
  • 1 tablespoon minced seeded serrano pepper
  • 2 to 3 teaspoons chopped chipotle pepper in adobo sauce
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 4 medium ripe avocados, peeled and cubed
  • 1/3 cup finely chopped tomatoes
  • Tortilla chips

Directions

In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Three-Pepper Guacamole in Taste of Home February/March 2014

Nutritional Facts

1/4 cup (calculated without chips): 76 calories, 7g fat (1g saturated fat), 0 cholesterol, 82mg sodium, 4g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

  • 3 tablespoons plus 1/4 cup minced fresh cilantro, divided
  • 4 tablespoons finely chopped onion, divided
  • 3 tablespoons minced seeded jalapeno pepper
  • 1 tablespoon minced seeded serrano pepper
  • 2 to 3 teaspoons chopped chipotle pepper in adobo sauce
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 4 medium ripe avocados, peeled and cubed
  • 1/3 cup finely chopped tomatoes
  • Tortilla chips
  1. In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Three-Pepper Guacamole in Taste of Home February/March 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forThree-Pepper Guacamole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Netticus User ID: 167066 132077
Reviewed Feb. 4, 2014

"Made this for our Superbowl party and everyone liked the chunkiness and the heat from the peppers. Mashing those ingredients in the lava stone makes a big difference in how the flavor is infused throughout the dip. Excellent recipe- would make again!"

Loading Image