You can add in other ingredients from there, such as onion, tomato, pomegranate seeds, peppers and more. It’s all about personal tastes. Even the cilantro is negotiable. Oh baby! Roasted jalapeno peppers are like candy to me. When I stroll into the local Mexican joint - that’s right, I STROLL! - the cook in the back automatically tosses on an order of roasted jalapeno peppers for me. They’re slightly smoky from the char, and they’re sweet and often a little spicy, depending on the jalapeno. Their heat levels can vary a bit. You guys already know about my love of jalapenos. #JalapenoObsession. Yes! I want more guacamole! The key with getting CREAMY guacamole is to wait for the avocados to ripen just enough. Feel for softness. You don’t want TOO soft. If they’re too firm, they won’t break down and will be too hard and chunky. Feel the avocado with your fingers, give it a squeeze. The flesh should give fairly easily beneath the skin, but not feel very squishy. Just soft. That’s when you know you’ve got a good one. Have fun!
