Spicy Guacamole

Guacamole is a great item to add to your football party or holiday snack table.  Offer this dip along with a variety of white, yellow and blue tortilla chips and even some fresh cut veggies.  Many people who choose to stay away from tortilla chips will have the option of dipping veggies in the dip, and still get to enjoy this Spicy Guacamole.

When you shop for avocados, look for the ones that are dark skinned and just slightly soft to the touch.  You have to be a little careful when selecting avocados. Most grocers tend to throw new avocados in with the older ones, so you have to make sure you are not buying under ripe or over ripe  produce.  One one hand if you get a very soft avocado the flesh will probably be dark and not look very appetizing.  On the other hand, an avocado that is hard as a rock and a light greenish-yellow color inside will look nice but since it's under ripe, you won't get a creamy guacamole no matter how long you blend it.

Another handy tip when choosing an avocado is to look for the piece of stem on top.  If you can push off the stem, and it looks moist and fresh, you've got a fresh avocado.

When preparing the guacamole be sure to taste for the level of spice.  If it is too spicy for your taste, adding 1-2 teaspoons of sour cream will tone down the heat, but keep the guacamole creamy.  For a complete meal serve this Spicy Guacamole with Baked Chicken Chimichangas.

3 Avocados, halved, seeded and peeled
1 Lime, squeezed and juice reserved
1/2 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Cayenne Pepper
1/2 small  Red Onion, diced (optional)
1/2 small  Tomato, seeded and diced (optional)

Scoop the avocado pulp into a food processor and add the lime juice, tossing to coat.  Add the salt, cumin and cayenne to the avocados and blend until smooth, or process just briefly for a more chunky texture.

Add about 1 TB (or more) of lime juice until the guacamole is the desired consistency. Chill or let sit at room temp for 1 hour. Serve with tortilla chips.