by Lyn Lomasi

Created on: September 03, 2010   Last Updated: September 05, 2010

Sometimes family get-togethers need a little spicing up. That's when I make my special guacamole dip. Friends and family have tried for years to get the recipe out of me, but to no avail. Now, I've finally done it. So, here's Mama's Spicy Guacamole Dip.

Ingredients:
4 large Haas Avocadoes (They are best when the outside skin is dark and they have a soft, but not mushy feel.)

1 jar of Pace Picante Sauce (16 oz. size)
4 ripened Roma tomatoes
1 bunch of green onions/scallions
3 Serrano hot peppers (they are green like jalapeños, but are longer and skinnier)
black pepper (crushed, in a shaker)
garlic powder (powdered in a shaker)
tortilla chips (Fiery Habanero, Spicy Nacho, and Toasted Corn Doritos all go well with this. Also try Mission White Corn Tortilla Strips)

Preparation:
First, you'll make my homemade pico de gallo. To do this, dice the tomatoes nice and small. Place them in a bowl. Next, you'll need to get the green onions. Cut off the green part right above the area that splits to branch off. Discard the green area you cut off. There will still be some green left on your onion. Then, hold it upright and slice it halfway down the middle. Then, holding it together, slice halfway down the middle in the other direction. Your top half should be split in fourths. Hold it together and chop it up that way. Then, repeat the process until the entire green onion is cut up. You'll need about 4 of these. Put them in with the diced tomatoes. Next, get the Serrano peppers. Slice off the top and bottom and discard those pieces. With the remaining middle sections, slice them much in the way of the green onions, only you'll need six sections. Once they are all cut up, dump them into the onion/tomato mixture. Blend those together and set aside.

Get out a seperate bowl for your guacamole. First, cut the avocadoes in half, working the knife around the pit, but not trying to penetrate the pit. You should have the avocado as you can see in the avocado picture after pulling the sections apart. Do this to all four avocadoes. Now, pull out all the pits and discard them or save them to plant. Then, get a spoon and scoop all of the avocado out of the skin and into the bowl. If you see any brown parts, do not use those parts. The part you use should be green and soft. Now, using a potato masher or a whisk, pound and smash the avocados until they are smooth. There should be no lumps at all. Once you have done this, you will need to add the Pace Picante Sauce. It usually requires the

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