4 long Asian chili peppers (or 6 Serrano peppers), chopped
1 medium tomato, cubed with excess liquid squeezed out
1 small vidalia or other sweet onion, chopped
1/4 cup cilantro, minced
1 teaspoon garlic powder
juice of 1 lime
In non-reactive bowl, us a spoon or a potato masher to mash the avocados to desired constancy. Add lime juice and stir to combine. Add all other ingredients, stir to combine. Cover with plastic wrap, pressing it slightly in to the guacamole to prevent oxidation and chill for at least 1 hour. For best results, serve the same day you make it.
Who doesn’t like guacamole? We invited a couple of friends over and devoured the whole lot of it in about 20 minutes. It is a little spicier than a lot of guacamole I have had in the past but that’s what makes it special.