Guacamole. Smashed-up avocados blended with fresh pico de gallo and tart lime juice. A South Texas staple, for sure. And, despite what you may think, it’s pronounced “wak-a-molay”, not “gwac-a-mole”!
Guacamole is versatile…make it as spicy or as mild as you want, depending on how hot your pico is. If you really love the taste of cilantro and you find your pico deficient, feel free to add some chopped fresh to your guacamole. Same goes for the heat…crank it up with additional chopped serranos, jalapenos, or even the dreaded ghost pepper!
Because exposure to the air makes cut avocados turn brown quickly, you can extend the life of your guacamole by storing it in an airtight glass container in the refrigerator. Place fresh lemon slices directly on top of the guacamole before placing the cover on.
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| Servings | Prep Time |
| 4people | 40minutes |
| Cook Time |
| 15minutes |
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Vickie's Spicy Guacamole
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- 4small avocados
- 1/2cup hot pico de gallo
- juice of 1 lime
- saltto taste
- Cut avocados in half and remove pits.
- Cut each avocado half lengthwise and peel.
- Cube the avocado quarters and place in a large bowl.
- Mash the cubed avocado with a potato masher or back of a spoon. Make it as chunky or smooth as you like it.
- Add the pico de gallo and lime juice and stir well to combine.
- Add salt to taste.
- Serve immediately.
To store the guacamole, put in a glass container and place lemon slices on the surface. Cover tightly and refrigerate.
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