Italian Chili Guacamole


  • 8 ea. Avocados From Mexico
  • 4 T. Lime Juice
  • 1 t. Salt
  • 4 T. White Onion, fine chopped
  • 3 t. Jalapenos, deseeded, fine chopped
  • 1/2 c. Cilantro, fine chopped
  • 3 T. Tear Drop Peppers, chopped
  • 3 T. Calabrian Chili, chopped


  1. Remove stem from avocado.
  2. Cut avocado in half from top to bottom.
  3. Twist one half of the avocado to pull two halves apart.
  4. Remove pit from avocado.
  5. Scoop out the pulp from the avocado and place into a large bowl.
  6. In a large bowl, gently mash the avocados with lime juice & salt.
  7. Gently fold in onions, jalapenos and cilantro.
  8. Top with Calabrian chilis and tear drop chilis.
  9. Transfer guacamole to a clean container.
  10. Cover the container with one sheet of plastic wrap from edge to edge.
  11. Smooth the plastic onto the guacamole, removing all air pockets to prevent oxidation.
  12. Hold guacamole under refrigeration. © 2024 All rights reserved.

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