If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. The real key is crema. I’m talking the Mexican crema, not sour cream. I include “or sour cream” in the ingredient list below, and sour cream will work for you, but sour cream does have a, well, “sour” flavor to it, which affects the overall flavor of the resulting guacamole. I prefer crema. Crema is quite a bit milder than its Americanized counterpart. Crema is creamy with a rich mouth feel, though it does not add a lot of calories to your dish. I actually use it in place of a number of dairy ingredients. I prefer it. Let’s talk about how we make this recipe, shall we?
2 jalapeno peppers 2 tablespoons Mexican crema or sour cream 1 avocado 2 teaspoons chopped cilantro Juice from ½ a lime Salt to taste
Remove from heat and cover with a paper towel. Allow to cool. Peel away the jalapeno skins and chop the jalapenos. Add to a food processor, or a molcajete if you have one. Add the crema and grind or process until it begins to smooth. BOOM! DONE! You now have extra creamy guacamole, with just the right amount of spiciness and flavor from the roasted jalapeno peppers. Looks delicious, doesn’t it? Bust out the tortilla chips! We need our guacamole! Another tip - processing. You can hand mix in a bowl, but the food processor will really give this a creamy consistency. Bonus points if you’re using your molcajete. I love mine and it’s a bit of extra work, but there is something special about guacamole from a seasoned molcajete. I mean, it’s guacamole! Extra creamy! With roasted jalapeno peppers! Serve this with tacos or anything else, anytime, anywhere. Can you tell I’m a guacamole fan? This recipe was updated on 7/30/19 to include new photos and information. It was originally published on 3/4/15. This recipe was updated on 8/12/19 to include new photos and information. It was originally published on 3/4/2015.
