Name: Three-Pepper Guacamole
Prep time: 25 min
Total time: 25 min
Yield: 4 cups
Cuisine: North America, Mexican
Ingredients: 3 tablespoons plus 1/4 cup minced fresh cilantro, divided; 4 tablespoons finely chopped onion, divided; 3 tablespoons minced seeded jalapeno pepper; 1 tablespoon minced seeded serrano pepper; 2 to 3 teaspoons chopped chipotle pepper in adobo sauce; 3 garlic cloves, minced; 1/2 teaspoon salt; 4 medium ripe avocados, peeled and cubed; 1/3 cup finely chopped tomatoes; Tortilla chips

If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. — Laura Levy, Lyons, Colorado

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Test Kitchen Approved

Three-Pepper Guacamole

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Yield: 4 cups

Prep: 25 min

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Ingredients

3 tablespoons plus 1/4 cup minced fresh cilantro, divided
4 tablespoons finely chopped onion, divided
3 tablespoons minced seeded jalapeno pepper
1 tablespoon minced seeded serrano pepper
2 to 3 teaspoons chopped chipotle pepper in adobo sauce
3 garlic cloves, minced
1/2 teaspoon salt
4 medium ripe avocados, peeled and cubed
1/3 cup finely chopped tomatoes
Tortilla chips

Text Ingredients

Directions

In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips.

Nutrition Facts

1/4 cup (calculated without chips): 76 calories, 7g fat (1g saturated fat), 0 cholesterol, 82mg sodium, 4g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

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