Thank you Rio Luna Organic Peppers for sponsoring this post!
National Hispanic Heritage Month
So happy to share another recipe with you in collaboration with Rio Luna Organics in honor of Hispanic Heritage Month. As I mentioned in my last post, National Hispanic Heritage Month runs between September 15th and October 15th and is a celebration of the contributions of Hispanic and Latinx Americans to the United States. It’s a month to recognize and celebrate native Hispanic and Latin American culture and heritage.
There are so many amazing cuisines from Hispanic and Latinx cultures. One of my all time favorite foods is guacamole so I thought I’d share a spicy version made with Rio Luna Organic Nacho Sliced Chile Peppers. It’s so simple but so good, as a lot of my favorite foods tend to be. This spicy version is made with only 5 ingredients and is creamy and citrusy with a nice kick from the jalapeños. Obviously is perfect for chip dipping but also amazing as a topping for tacos, nachos and burrito bowls or anything else you fancy.
Guacamole originated from the Aztec culture prior to the 16th century in present day Mexico. Isn’t that amazing?! This simple dish dates back at least to the 1500s and is still widely eaten across the globe today. I love that.
And you know what else I love? Peppers… hot peppers. Rio Luna Organic Peppers and Chiles are prefect for adding flavor and heat to dishes and their new labels feature a special heat index meter so you know how spicy each of their pepper products will be. I like heat so I added a good helping of jalapeños to this guacamole recipe but you can add as little or a much as you want or try one of their mild peppers like their Green Chiles instead. Rio Luna Organic Peppers and Chiles are certified organic, GMO-free, kosher, fat free, low calorie and cholesterol free and have been used by professional chefs for years because they are of the highest quality and are grown and produced with care.
Join in the celebration and unlock the power of peppers with this easy spicy guac!
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- 2 ripe avocados
- 1/2 cup diced red onion
- 1/4 cup packed chopped cilantro
- 12 Rio Luna Nacho Sliced Jalapeños or to taste
- Juice of 2 limes about 1/4 cup
- 1/2 teaspoon kosher salt
- Cut avocados in 1/2 and remove pit. Remove peel and dice avocados then add them to a bowl.
- Add diced red onion and chopped cilantro to the bowl.
- Chop jalapeño slices and add to the bowl.
- Add lime juice and salt then mash and stir everything with a fork until you reach desired texture.
- Taste for seasoning and add more salt and/or more chopped jalapeño slices to taste.
- Serve immediately.
This post was in collaboration with and sponsored by Rio Luna Organics. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.