Hi everyone! I am so excited to share this recipe with you. We eat tacos at least once a week in this household. And tacos come with guacamole! My kids LOVE guacamole. The straight up version though; no tomatoes or onion or anything green (except for avocado ofcourse). Just mashed avocado, salt, pepper, garlic, a bit of lime juice and a drop or two of hot sauce. I actually totally agree on the ‘no tomato and onion part’. I prefer a creamy no fuzz guacamole until I came up with this guacamole 2.0 recipe. Tropical radness!

This 8 ingredient recipe starts with making regular guacamole. I let my kids mash the avocado and add salt, pepper, lime juice, garlic and just a tiny bit of Tabasco hot sauce.

I usually divide it in two batches. So the kids have their traditional guacamole and I can add more spice and flavor to ours.

How to get this guacamole to the next level?

Guacamole 2.0? To bring this guacamole to the next level I fold in cubed pineapple, red onion and lime zest. I add some ground chipotle to give it extra heat and depth of flavor. At the very last moment I add cilantro but not too much. Not everyone is a fan of cilantro (like my partner in crime).

traditional guacamole and add-ins; red onion and pineapple

Everyone is a guacamole fan here! I hope you like my version as much as I do. It is:

fresh – spicy – with a touch of sweet – flavorful – delicious – and so tropical

Like I said it pairs well with tacos! And with homemade tortilla chips! And in a burrito bowl and… you get it… it goes great with nearly everything! Check out our other sauces and dips, like romesco, hummus and tzatziki.

Guacamole 2.0

Guacamole brought to the next level! Made with fresh tropical ingredients. Yields enough for a appetizer for 4.

Print Recipe

Prep Time 10

cooling time 15

Course Appetizer, Side Dish

Cuisine Mexican

Servings 4 people

Calories 83 kcal

Ingredients

1 medium size avocado
1/2 lime (juice and zest)
2 cloves garlic (minced)
1 pinch fine grain sea salt
a few cracks of black pepper
2 drops Tobasco hot sauce
1/4 cup pineapple (small cubes)
1/2 small red onion (finely diced)
1/2 red bell pepper
1/2 tsp ground chipotle
1/2 handful fresh coriander leaves (roughly chopped)

Instructions

Roast the bell pepper on the stove top by placing the bell pepper on the burner (so directly on the flame). Turn it (using bbq thongs) until all sides are equally (slightly) burned. Place the burned bell pepper in a plastic bag and leave it in there until cooled off.
(Have your kids) mash the avocado. I prefer mine pretty smooth, but you can leave it as chunky as you like. Add the lime juice, garlic, hot sauce, salt and pepper. Stir to combine.
At this point I divide the guacamole in 2 batches; 1 stays like this, to the other I add a bit more magic!
Remove the bell pepper from the bag and peel of the burned skin. Once clean, cut the roasted bell pepper in small cubes.
Add lime zest, pineapple, red onion, bell pepper and ground chipotle to only one of the two batches. Combine it all and as a finishing touch add the coriander leaves on top.

Notes

You can adjust the amounts of most of the ingredients to your liking;
– I like mine garlicky so I add at least 2 cloves, but just 1 will do.
– lime, salt and pepper; adjust to your liking
– Tobasco hot sauce depends totally on how much you(r kids) can take. Keep in mind you are adding ground chipotle to the grown up version as well which will add more spiciness!

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