For a spicy variation on your guacamole, start with three avocados, peeled and pitted. Put these in your food processor and add the juice of one lime, or one teaspoon of lime juice. Also add 1 teaspoon salt, 225 grams diced onion, 3 tablespoons chopped fresh cilantro, 2 plum or Roma tomatoes, 1 teaspoon of minced garlic, and 1 pinch of cayenne pepper. Process all these ingredients until creamy and smooth. Because of its pungent taste, this is a guacamole best served with chips or bread as a side dish rather than a topping, although it can add a great kick to plain tacos.
For a creamier option, start with 3 avocados, peeled and pitted. Put these in your food processor and add 1 tablespoon sour cream, two 85 grams packages of softened cream cheese, and 2 tablespoons of salsa. Process for a few minutes, then in a separate small bowl mix together 1 pinch of salt, 1 dash of black pepper, 1 dash of garlic salt, and 1 dash of onion powder. Add this mixture to your guacamole and continue to process until smooth. The texture of this recipe makes it a great choice for fajitas and tacos or burritos with spicy meat or beans.
To give your guacamole a Southwestern kick, try the following recipe. Start with 2 large ripe avocados, peeled and pitted, and put these in your food processor. Add one 225 grams package of cream cheese, softened, one 115 grams can of diced green chilies, drained, 2 teaspoons of Worcestershire sauce, a pinch of garlic salt and a pinch of black pepper. Process this until smooth. The chilies and the Worcestershire sauce give it a deeper, hotter flavour that has quite a kick!
It is often good to refrigerate your guacamole for an hour or two before serving as this gives the ingredients time to get absorbed so you can experience their full flavour. You might also serve your guacamole at room temperature as the cold can detract from the flavour. Remember to adjust your recipe to your own taste so you make the best guacamole for yourself and your family.