Did you know November 14th is National Spicy Guacamole Day? I didn’t even know there was a Spicy Guac. Did you? Not, that I plan on eating it because I don’t like #Avovados or any type of Guacamole. How about you? Before you ask about Charlie and David they don’t either although if its in a dish Charlie will eat it at times.
Take the opportunity today and gab a Chip and prepare for some heat: and celebrate National Spicy Guacamole Day on November 14th with your friends and family. Guacamole is no longer solely the choice of Super Bowls and Burritos, Spicy Guac has been making big moves through the culinary scene! From party Dips to Burgers and everything in-between, there’s always a reason for Spicy Guac. Purchase some Avocados and get mashing!
On National Guacamole Day, we celebrate the great green goo that is good Guac. But on National Spicy Guacamole Day, we’re here specifically for the extra kick that goes with adding Chile Peppers to that same green stuff. Because if you’ve ever tried chugging Water after accidentally biting into a Serrano or a Jalapeño, you know there’s no rush that comes nearly as close to that feeling that your tongue is going to burn off.
Various global civilizations have been upping the ante in regards to the kick that comes from Spicy Peppers for Centuries. Chile Peppers are native to the Middle Americas and Mexico, all the way to the middle of South America and have been a staple in Aztec, Mayan, and Andean cuisine for centuries before the Europeans came and shipped those Peppers worldwide. Likewise, in Asia, the Sichuan Pepper, which actually creates a numbing sensation rather than a spicy one, has been an integral part of Sichuan cooking for even longer.
By contrast, Guacamole, as we know it today, could not have even been possible until at least the 1490s after Columbus made his second journey to the Americas, dropping off Asian Spices including Cumin and the Persian Lime in the land of Avocados.
In fact, the dish actually developed out of an Aztec staple that translates to Avocado Sauce. It was pretty much just mashed Avocados and Salt. Over time, the dish spread throughout the Americas, and even to Europe, and variations on Avocado Sauces with add-ins (some of them spicy) eventually led to the classic Guac as we know it today.
National Spicy Guacamole Day falls during prime football season, where the stuff is consumed by the pounds on Tortilla-Chips as a critical game-time snack.
HOW TO CELEBRATE NATIONAL SPICY GUACAMOLE DAY
- We all know it’s easier to grab Guac from your neighborhood Grocery Store or Restaurant, but rather than doing that, grab a couple of Avocados, Spicy Peppers, and try out the old mortar and pestle. For added effect, throw on Salsa music and have a solo dance party to celebrate your Dip.
- Grab your friends and family, and a few pounds of Avocados and Serranos, and hit the kitchen! Making Guacamole is fine and dandy, and sharing it is even better. But a friendly competition to see who really has the lowdown on the best kickin’ Guac recipe? That takes gumption.
- Put your throwing arm to the test with this spin on the classic pie in the face. Instead of Sugar and Whipped Cream, indulge in a faceful of spicy, salty, zesty Guac!
WHY PEOPLE LOVE NATIONAL SPICY GUACAMOLE DAY
You don’t need a Tortilla Chip to enjoy spicy Guacamole. Grab Carrots, Cucumber, or even a whole Crudité Platter to dip the Spicy Guacamole, or, better yet, throw the Spicy Guacamole on a Hamburger for a zesty, South-of-the-border spin.
If you’re familiar with the ‘Avocados from Mexico’ jingle, you know Mexico is one of the Fruit’s most viable producers. However, Avocados can also be found growing in California, Peru, New Zealand, and South Africa.
If you’re unsure of Guacamole because of the high concentrations of fat in Avocados, fear not. Avocados are an excellent source of monounsaturated fat (the good kind!) and they’re also rich in vitamins C, E, and K. Bonus, the peppers that make spicy guac, well, spicy, are rich in vitamins A and C, as well as potassium and antioxidants.
Spicy Guacamole Day
Ingredients
- 3 ripe avocados, peeled and pitted
- lemon, juiced
- 3 Roma tomatoes, seeded and finely chopped
- 4 scallions, white parts only, thinly sliced
- 3 jalapeno peppers, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
Directions
- Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.
Cook’s Notes:
Lemon juice not only adds flavor, but the acid keeps the avocado from oxidizing. Limes can be used in place of the lemon at a ratio of 2 limes to 1 lemon.
When preparing the jalapenos, discard seeds for a more mellow dip or keep them in for an extra kick.I Made It
Thank you,
Glenda, Charlie and David Cates
