Print Options

 
 
 
 Print
Three-Pepper Guacamole Recipe

Three-Pepper Guacamole Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings

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

  • 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.

Nutritional Facts

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

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.