Ghost Pepper Guacamole
- 1 ghost pepper seeded and minced
- 4 avocados pitted, peeled, and chopped
- 12 cherry tomatoes chopped and seeded
- 1 small red onion minced
- ½ cup fresh cilantro chopped
- Salt to taste
To a food processor, add onion, ghost peppers, salt to taste and 1 teaspoon fresh cilantro. Pulse until juicy. Transfer to a mixing bowl.
Add avocado and mash, ensuring avocado is slightly chunky.
Add tomatoes and remaining cilantro. Stir well.
Sour cream will make for an even creamier guacamole, but it will dilute the heat, though we don’t think you need to worry about that, considering the ghost pepper is pretty darned hot.
See my post on How to Make Guacamole.