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Chile de Árbol Guacamole

  • Prep 40 min
  • Total 40 min
  • Ingredients 7
  • Servings 10

Ingredients

3
chiles de árbol
2
cups water
1
tablespoon salt
1
tomato
2
cloves garlic
3
ripe avocados
1
lime (juiced)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Mix guacamole well if you notice the build-up of liquid around the edges. Due to the high water content in this recipe, that will happen from time to time.

The smell of chile de árbol always chokes me as it boils. A small price to pay for the final delight that the little spicy chile brings to me once I put it into my guacamole. You see, by nature I love my food spicy, but it has to be tasty, too. What I usually do is make a super small batch of chile de árbol salsa, then add the whole thing to my avocado mixture. It makes for a watery guacamole and gives it a weird color, too; but one dip of a corn chip, and you will finish the bowl in no time. I’m always surprised if I stop to breath in between dips. I become a robotic spicy guacamole eater with a one-track mind! Try it out by yourself first because everyone reacts differently to it; once you know how you’ll act, feel free to make it for others.

Directions

  • 1 In a small saucepan over medium heat add chiles de árbol, water and salt. Bring to a boil.
  • 2 Once water is boiling add in tomato, and boil along with the chiles for 25 minutes. Remove from heat.
  • 3 Remove chiles and tomato from boiling water and place in a blender along with garlic cloves and 1/4 cup of the water the chiles boiled in. Add a little salt to taste.
  • 4 Blend chiles, tomatoes and garlic till smooth.
  • 5 Pour small batch of chile into a medium bowl.
  • 6 Remove avocado flesh from shell and discard pit. Add avocado to medium bowl with salsa.
  • 7 Squeeze lime juice over the top.
  • 8 With a potato masher, smash the whole mixture to make guacamole. Mix well to combine.
  • 9 Serve with quesadillas or chips and enjoy!

The smell of chile de árbol always chokes me as it boils. A small price to pay for the final delight that the little spicy chile brings to me once I put it into my guacamole. You see, by nature I love my food spicy, but it has to be tasty, too. What I usually do is make a super small batch of chile de árbol salsa, then add the whole thing to my avocado mixture. It makes for a watery guacamole and gives it a weird color, too; but one dip of a corn chip, and you will finish the bowl in no time. I’m always surprised if I stop to breath in between dips. I become a robotic spicy guacamole eater with a one-track mind! Try it out by yourself first because everyone reacts differently to it; once you know how you’ll act, feel free to make it for others.

Rate and Comment

Nicole Presley Nicole Presley
September 16, 2015

The smell of chile de árbol always chokes me as it boils. A small price to pay for the final delight that the little spicy chile brings to me once I put it into my guacamole. You see, by nature I love my food spicy, but it has to be tasty, too. What I usually do is make a super small batch of chile de árbol salsa, then add the whole thing to my avocado mixture. It makes for a watery guacamole and gives it a weird color, too; but one dip of a corn chip, and you will finish the bowl in no time. I’m always surprised if I stop to breath in between dips. I become a robotic spicy guacamole eater with a one-track mind! Try it out by yourself first because everyone reacts differently to it; once you know how you’ll act, feel free to make it for others.