I like cayenne for heat, but I also like chipotles. I was going to suggest a Chile Morita pepper because I like their distinctive aroma, but their heat is usually too much for the things I try to use them in. I saw online that a Chile Morita is a hotter version of a chipotle.

I was buying some pepper bacon yesterday and happened to see a container of “Taco Seasoning.” When I tasted this seasoning, it was a perfect not too spicy and a little sweet blend. I added the taco seasoning to some ground beef with a little chopped onion & jalapenos. I had a can of pinto beans, but decided to open a can of refried beans, and chopped some onion & peppers to add to the beans, and reheated them in some bacon fat. *garlic powder, cumin powder or seeds, cayenne, etc. would also add to the flavor of the beans. I had some small flour tortillas, and I had also chopped up some salsa that had some “Salsa Ranchera” sauce from Herdez. So, make your own burritos with the seasoned ground beef, the refried beans and the homemade salsa, and add a little sour cream. And, if I had already made the guacamole, that would have been added too.

I love the flavor and texture of avocados. One problem is that if I forget and need an avocado for “today,” all the ones I find at the store are rock hard and probably won’t start to ripen for two or three days. And, if I buy a mildly soft avocado today, and can’t get around to using it by tomorrow, then when I finally do cut into it, it is brown and mostly unusable. Another problem is that a medium sized avocado is just too much for me to consume in one meal. Today everything came together. I had bought a firm avocado two days ago and it was just starting to soften today. When I cut into it, it was perfect. A bright green and yellow flesh. No brown but soft enough to easily mash for guacamole. The cilantro I had bought a couple of days ago had spoiled, so no fresh cilantro for the guacamole. I did have some bright red jalapenos and I prefer a sweet (Vidalia) onion instead of a yellow onion. I had also bought some small black & red tomatoes yesterday and I squeezed most of the moisture out of them before using. Roma tomatoes don’t have a lot of moisture, but I don’t think they have a lot of flavor either. Unless you cook them and then they seem to have a good tomato flavor, so great for a chutney.

I don’t like a lot of spicy heat, but do like a little. But, you could also try to find some colorful & flavorful peppers that don’t have much heat: Trinidad Perfume, Biquinho — or for a little more heat maybe poblano, jalapeno or Brazillian Starfish. You could also roast your peppers before adding them to the guacamole.

She must mean jumbo! I just made this with three normal large (?) avocados and the onion is so pungent it’s kinda ruining it. Too bad all the rave reviewers are hogging the comments here, I had to scroll forever to find yours lol

I’m so glad this guacamole was such a hit, Tara!

You can leave them out, or use less of them, if you’re not a fan of spicy. Feel free to tweak the recipe to your liking. :)

Happy you enjoyed it!