Recipe courtesy of Treva Chadwell

Spicy Serrano Guacamole

For those who like their guacamole hot, add two Serrano peppers (seeds and all) for plenty of fiery flavor. A mortar and pestle or a traditional Mexican molcajete make prepping this recipe fun (and allow you to control the size of avocado chunks), but you can easily use a food processor instead.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 3 cups
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2 serrano peppers, halved lengthwise

1 shallot, peeled and halved

4 garlic cloves, peeled

Vegetable oil, for drizzling

Kosher salt and freshly ground black pepper

1 teaspoon whole cumin seeds

4 ripe avocados, pitted and peeled

2 to 3 tablespoons fresh lime juice

1/2 teaspoon chipotle hot sauce

Tortilla chips, for serving


  1. Preheat the oven to 400 degrees F. Toss the serranos, shallot and garlic in some vegetable oil in a small bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Place on a baking sheet and roast until the vegetables are soft and brown, about 15 minutes. Roughly chop the vegetables and set aside. 
  2. Crush the whole cumin seeds using a mortar and pestle. Add the roasted vegetables to the mortar and mash into a smooth paste. Add 2 of the avocados and 1/2 teaspoon salt to the mortar and mash with the vegetables until smooth. Transfer the mixture to a medium bowl. Alternately, pulse the cumin, roasted vegetables, avocados and salt in a food processor. 
  3. Roughly chop the remaining 2 avocados and fold them into the smooth avocado mixture. Fold in the lime juice and hot sauce. Season with salt and pepper to taste. Transfer to a serving dish. Serve with tortilla chips.

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