I’m a sucker for spicy foods. I’ve recently upgraded from jalapeño peppers to the much hotter habanero peppers. So I wanted to try it out in my mother’s guacamole recipe to see if it gave me a nice kick in the mouth. Not only is this an amazing guacamole recipe but after I added the El Yucateco Habanero Red Sauce it got even better.
This is the kind of guacamole that I may have substituted for my dinner one night. It’s hard to stop eating it especially with fresh ingredients from our garden. It also has some ingredients that you wouldn’t think would be a good addition to this avocado masterpiece.
The El Yucateco Habanero sauces I found at my local Publix. They were located in the Hispanic foods section. There are three different flavors; Red Habanero Sauce, Green Habanero Sauce, and XXXtra Hot Kutbil-ik Sauce. I bought all three to test out the different levels of hot. I think the Red Habanero Sauce was the hottest, so that is the one I used for this recipe.
Mash the avocados with a potato masher. Dice the rest of the ingredients into the mix and blend well.
Now comes the fire! I highly suggest you put the El Yucateco Red Habanero Sauce in a dash at a time. I put in 1 tsp but I put in half at a time and mixed to try it first. You also need to keep in mind that the flavor will get stronger after you refrigerate it.
Now comes the hardest part…waiting. Guacamole is better when you refrigerate it. The flavors all amplify and blend together. The Red Sauce becomes a lot spicier as well. So as much as you’d like to dig in right away, which you can if you really want to, but I promise you the wait is worth it. I let mine set overnight but you can let it sit for an hour if you need it faster. This guac won’t last long so enjoy every last scoop. I suggest a friend or a party so you don’t eat it all
myself YOURSELF. I would never eat an entire bowl of guacamole by myself. Who am I kidding? This stuff is GOOOOOOOOD, pass the chips!
Enjoy and #SauceOn
What you will need
- 4 avocados
- 1 vine ripe tomato diced
- 1 tomatillo diced
- 1 bunch of cilantro finely chopped
- 2 stocks of green onion diced
- 1 large clove of garlic
- 1 large or 2 small limes juiced
- pinch of salt
- pinch of cumin
- 1 tsp or to taste El Yucateco Red Habanero Sauce
- Mash avocados with a potato masher.
- Dice and chop all ingredients with the avocados.
- Add El Yucateco a drop at a time in case you are sensitive to spicy foods.
- Refrigerate for at least one hour or overnight.