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Spicy Three-Chile Guacamole
Spicy Three-Chile Guacamole
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Prep Time:
20 minutes
Total Time:
20 minutes
Elevate your guacamole with serrano, poblano, and jalapeño peppers for a fiery and flavorful dip that will have you dancing at every bite!
Ingredients:
  • 2 poblano peppers (approx. 6” long)
  • 4 serrano peppers (3-4” long)
  • 2 jalapeño peppers (3-4” long)
  • 4 ripe avocados
  • 1 1/2 teaspoons lime juice
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
Instructions:
  • Preheat your grill or broiler on high. Roast the peppers for 7-8 minutes, turning occasionally, until the skins are charred and blistered, and the seeds inside make snapping noises.
  • After charring the peppers, remove them from the heat and place them in a dish, covering them to steam. Once steamed, easily remove the skins by scraping them off with the back of a knife. Discard the skins.
  • Prepare the peppers: Remove the skins and slice off the stem end. For poblano and jalapeños, cut them in half lengthwise, remove the white membrane and seeds using the back of a knife. For serrano peppers, use the back of the knife to push out the seeds. Dice the peppers into 1/4-inch pieces.
  • Prepare the avocados: Cut them in half, remove and discard the pits. Scoop the flesh into a mixing bowl and mash with a fork or potato masher until semi-chunky. Gently fold in the lime juice to prevent browning, being careful not to over mix.
  • Blend the chiles, red onion, cilantro, cumin, and salt into the guacamole until evenly mixed. Adjust salt to taste.
  • Let the flavors blend: Press plastic wrap onto the guacamole's surface and cover the bowl. Chill in the refrigerator for at least 15 minutes for the chiles and cumin flavors to meld. Consume within 3 days and store any leftovers covered in the fridge. If browning occurs, remove the layer and serve.

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