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Chile de Árbol Guacamole
Prep 40min
Total40min
Ingredients7
Servings10
The smell of chile de árbol always chokes me as it boils. A small price to pay for the final delight that the little spicy chile brings to me once I put it into my guacamole. You see, by nature I love my food spicy, but it has to be tasty, too. What I usually do is make a super small batch of chile de árbol salsa, then add the whole thing to my avocado mixture. It makes for a watery guacamole and gives it a weird color, too; but one dip of a corn chip, and you will finish the bowl in no time. I’m always surprised if I stop to breath in between dips. I become a robotic spicy guacamole eater with a one-track mind! Try it out by yourself first because everyone reacts differently to it; once you know how you’ll act, feel free to make it for others.
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Ingredients
3chiles de árbol
2cups water
1tablespoon salt
1tomato
2cloves garlic
3ripe avocados
1lime (juiced)
Directions
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1
In a small saucepan over medium heat add chiles de árbol, water and salt. Bring to a boil.
2
Once water is boiling add in tomato, and boil along with the chiles for 25 minutes. Remove from heat.
3
Remove chiles and tomato from boiling water and place in a blender along with garlic cloves and 1/4 cup of the water the chiles boiled in. Add a little salt to taste.
4
Blend chiles, tomatoes and garlic till smooth.
5
Pour small batch of chile into a medium bowl.
6
Remove avocado flesh from shell and discard pit. Add avocado to medium bowl with salsa.
7
Squeeze lime juice over the top.
8
With a potato masher, smash the whole mixture to make guacamole. Mix well to combine.
9
Serve with quesadillas or chips and enjoy!
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Mix guacamole well if you notice the build-up of liquid around the edges. Due to the high water content in this recipe, that will happen from time to time.
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No nutrition information available for this recipe
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The smell of chile de árbol always chokes me as it boils. A small price to pay for the final delight that the little spicy chile brings to me once I put it into my guacamole. You see, by nature I love my food spicy, but it has to be tasty, too. What I usually do is make a super small batch of chile de árbol salsa, then add the whole thing to my avocado mixture. It makes for a watery guacamole and gives it a weird color, too; but one dip of a corn chip, and you will finish the bowl in no time. I’m always surprised if I stop to breath in between dips. I become a robotic spicy guacamole eater with a one-track mind! Try it out by yourself first because everyone reacts differently to it; once you know how you’ll act, feel free to make it for others.
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