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A Spicier Guacamole


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A Spicier Guacamole


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A Spicier Guacamole

I make two versions of guacamole. One is hot with jalapenos, the other is the same dish minus the peppers. Years ago someone bought me a molcajete, the stone, 3-legged mortar and pestle used for crushing the solid ingredients (onions, garlic, peppers and so on) and mixing in softer items. I use that for one version, and keep the guacamole chunky. I use my food processor for the other kind and process it into a puree. Guacamole is very forgiving.


  • Prep Time : 10 min
  • Ready Time : 10 min


2 cups


  • 1 large tomato
  • 2 medium avocados
  • 3 tablespoons lemon or lime juice
  • 1/4 cup chopped onion
  • 1 small serrano chili pepper, deseeded and chopped
  • 1 medium clove garlic, finely chopped
  • 2 teaspoons chopped fresh cilantro
  • salt to taste
  • chips


Cut the tomato in half crosswise, squeeze out the seeds and chop the pulp into small pieces. Peel the avocado, place the flesh in a medium sized bowl, add the lemon or lime juice and mash the ingredients. Stir in the tomato, onion, chili pepper, garlic, cilantro and salt. Mix ingredients thoroughly. (You may place all the ingredients in a food processor or blender and puree them or chop them to a finer consistency if desired.)  Serve with corn chips. Makes about 2 cups.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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