How To Make Fermented Hot Pepper Guacamole

bowl of guacamole on a plate filled with corn chips

This post contains affiliate links.

Guacamole is a classic mexican spread which can be used as dip, sandwich spread or added to taco salad. It is often used to help cool the palate when eating spicy Mexican food as the oil in the avocados emulsifies with the capsaicin diluting it in the mouth. This recipe turns that idea upside down. With the addition of fermented hot peppers the guacamole becomes spicy as the capsaicin in the peppers emulsify with the oil in the avocados in the dish.

You can determine how hot you want your guacamole by how much and what type of hot peppers you use. Jalapenos are the obvious choice as they have a more Mexican flavor but red peppers, cayenne or habanero peppers can also be used to kick up the heat to another level.

Equipment:

Mixing bowl
Kitchen knife
Table spoon
Fork
Whisk

Ingredients:

1 Avocado
1 Lime
½ cup fermented hot peppers

Instructions:

Split avocado in half and scoop out the flesh into the bowl

Juice the lime into a bowl

Roughly chop fermented peppers and add to the bowl

Use fork to breakup the avocado
Use whisk to thoroughly combine ingredients

Serve with chips, vegetables or use as a spread

Michael Grant

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.

Recent Posts