Proudly flaunting its regional pride, this spicy guacamole features herbs, red peppers and cayenne.
2 avocados, about 1 pound
1 tbsp fresh lemon juice
½ cup finely diced red bell pepper
½ cup small cherry tomatoes (cut in halves or quarters, if large)
¼ cup thinly sliced green onion
3 cloves garlic, finely chopped
½ tsp chopped, fresh thyme leaves or ¼ rounded tsp dried thyme
½ tsp salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne pepper
Coarsely mash (Do Not Puree) avocados; stir in lemon juice. Fold in remaining ingredients.
As an alternative: add fresh corn kernels or black beans
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
