Chef Tom Fraker
Chile Japones Guacamole II
Category
Sauces & Seasonings
Servings
2 cups
Prep Time
40 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Ingredients
Directions
Finely chop the rehydrated Dried Japones Peppers 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.
Recipe Note
The heat of the guacamole depends on how much Japones Peppers you use.
Filed in:
Avocado,
Chile Japones Guacamole II,
Cilantro,
Dip,
Dried Japones Peppers,
Garlic,
Jalapeno Peppers,
Lime,
Roma Tomatoes,
Sauces & Seasonings,
Shallots
