Slow Burn Guacamole


Store-bought guacamole is just awful. For the most part, it’s overpriced. And don’t even get me started on the taste. Blech.

I whipped up a batch of this guac last night. It’s not exactly a traditional recipe, but I’ll be damned if it wasn’t a delicious complement to my chimichangas.

Slow Burn Guacamole

You will need…

4 ripe avocados, mashed with potato masher
juice of two limes
1 and 1/2 tablespoons habanero hot sauce (I used Mayamix verde)
dash of chili powder
pinch of cumin
sea salt to taste

Blend together with masher, then stir in:
1/3 cup chopped tomatoes

It’s got a slow burn from the habanero sauce, but if you like spice, it’s pretty rad. If you like your guac creamy and cool, omit the hot sauce.

If you like chunkier guac, omit one avocado from mashing, and cut that one ‘cado into small cubes. Stir into when you add the tomatoes.

If you like smoother guac, blend in a food processor instead of hand-mashing, then fold in tomatoes.

If you hand-mash, the texture will vary based on how long you mash and what style masher you have. Some potato mashers have a circular press on the end with lots of small holes, while others look more like a wire shaped into a wavy line.

Chill for about an hour. Consume within 24 hours for peak flavor.


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