There’s really no need to celebrate National Spicy Guacamole Day when we already celebrate National Guacamole Day. The only difference between the two is that you add something spicy to your guacamole. One of the reasons why we celebrate Guacamole Day is because we honor how easy guac is to make and how adaptable it is to alter the recipe to meet your personal taste. Lola likes things spicy, so every now and then, I will toss a few spicy ingredients into our guacamole to surprise her. Any guacamole celebration could be a spicy guacamole celebration. But who am I to argue with how these days rollout? Today I would celebrate National Spicy Guacamole Day and I’d make it pretty much the same way I always do.
I start with ripe avocados. That sounds like something you wouldn’t have to express but having an avocado that is not ripe will ruin everything. You think you might be able to work with an under-ripe avocado, but you really can’t. An under-ripe avocado is hard to work with and has a bitter taste. My advice is that if the avocado isn’t ripe, scrap the guacamole plans altogether and wait until nature says it’s time. But if your avocados are ripe, you want to remove them from their skins and take the pit out. Then toss in some salt, pepper, garlic powder and cumin (lots of cumin). You mash that all together (I use a potato masher) and then scoop in a few spoonfuls of salsa. When I have it on hand, adding fresh cilantro is always a plus too and really cranks up the fresh taste. To make it spicy tonight, I had a three-pronged approach. I used a spicy salsa. I added fresh garlic. I added red pepper flakes. Ideally I would have added fresh jalapeño peppers which always bring some good heat, but I forgot to pick them up at the store (even though I went into the store specifically for avocados and jalapeño peppers). Nonetheless, the heat was turned up on this batch with what I added. Garlic always adds a nice subtle hint of heat along with all that flavor and red pepper flakes do the job too. On a scale of one to ten, I would say it was about a 6.5 on the heat scale. Spicy, but plenty of room for more. I suppose that’s one of the things to celebrate on National Spicy Guacamole Day – how we can control our spicy destiny by utilizing a whole cacophony of ingredients.
We ate some with some tortilla chips but then I made some chicken enchiladas for dinner and I served them with the guacamole (and sour cream). Fresh guacamole, whether spicy or otherwise, is the perfect complement to any Mexican dish. It’s the slight tinge of boldness from the sauce and cheese that beckons for the cool and refreshing fresh taste of guacamole. Plus, the green of guacamole cuts the stark redness of the Mexican mess on your plate. It’s kind of the perfect pairing. Having been to Mexico and having seen the abundance of avocado trees, I understand how natural it is for Mexicans to include guacamole and avocados in nearly all their local cooking and flavors. I’m glad that tradition carried over to the States. Life without guacamole would be a little less enjoyable. But not today. Today’s menu was filled with a a nice spicy guacamole freshly made. And that’s just the way we like it.
Next up: National Raisin Bran Cereal Day