- Rating:
- Servings:
- 1
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 Dried Japones Chiles rehydrated
- 1 Shallots
- 2 cloves Peeled Garlic
- 1 Jalapeno Chile
- 1 Organic Roma Tomatoes
- 2 ripe Organic Avocado
- 1 Organic Lime
- 1/8 cup Organic Cilantro
Directions
Finely chop the rehydrated Chile Japones and place in a bowl. Mince the shallot and garlic and add to the bowl. Mince the jalapeno pepper and add that to the bowl. Dice the tomato and the avocados and add them to the bowl. Cut the lime in half and squeeze the juice into the bowl being careful not to let the seeds into the mix.
Using a potato masher, crush all of the ingredients in the bowl until smooth. Taste the mix and add salt and pepper, if desired. Finally, stir in the cilantro and serve or place in the refrigerator until ready to use.
Note:
The heat of the guacamole depends on how much Chile Japones you use.
