4 Large Haas Avocados (They are best when the outside skin is dark and they have a soft, but not mushy feel.)
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)
Making the Pico de Gallo portion of the recipe:
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 it 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 them aside.
Making the spicy guacamole portion of the recipe:
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 out 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. Now, you need to dump in the pico de gallo you just made. Next, add garlic, salt, and pepper to taste. You will generally need more garlic than salt and pepper.
Optional: Add fresh cilantro to taste
Now, your guacamole is ready to eat.
Well, that depends on how long it lasts. One person will usually eat enough for three! This recipe should generally serve 6-8. But again, people tend to eat more of this than they should.
You should eat Mama's Spicy Guacamole Dip right away after preparing it. Don't count on leftovers, but if you happen to have any, refrigerate the guacamole in a sealed container. This usually only lasts 24-48 hours, longer if wax paper is placed in between the lid and storage container to create a better seal. Before sealing and refrigerating, you can use a couple squirts of lemon or lime juice as a preservative to help prevent browning.
Try with the following recipes for the Superbowl or other parties:
- Mama's Seven Layer Dip
- Texas Style Smoked BBQ Ribs
- Mama's Wings Seven Ways
- Southern Potato Salad
- Your Favorite Mexican Foods
*I originally published this via Yahoo Contributor Network