Fire in the Holey Guacamole Sauce

Fire in the Holey Guacamole Sauce

  • Difficulty: easy
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Recommended by Brian


  • 1 tbsp White Wine Vinegar
  • 1/2 lb. Tomatillos
  • 1 ripe Avocado
  • 1 Serrano pepper
  • Juice of 1 lime.
  • 2 cloves of garlic, peeled and crushed
  • 1/4 cup (+/-) loosely packed fresh Cilantro
  • 2% weight salt


  1. Prepare your Tomatillos.
  2. Dehusk the sticky Tomatillos and weight out 1/2 lb. Gently place the Tomatillos into pre-boiled water so that they barely float. Set a kitchen timer for 5 minutes and let them turn a soft brown color.
  3. Prepare the other ingredients.
  4. Remove the stem from 1 Seranno pepper, leaving the seeds and placenta intact.

    Juice 1 medium to large size lime and toss the vinegar, pepper, avocado, peeled garlic, cilantro, and salt, food processor or blender.

  5. Blend ingredients.
  6. After 5 minutes, carefully transfer the boiled Tomatillos to the blender with the other ingredients and puree for about 20 seconds or until well mixed.
  7. Package the sauce.
  8. Use a small funnel to gently pour the mix of peppers and spices into separate small hot sauce jars. I like to use 5oz Woozy Hot Sauce Bottles. With all ingredients combined, cap using a small shaker top and shake. Serve immediately, or store in refrigerator to allow flavors to settle. I like to let ingredients blend for a minimum of 24 hours before serving. Keep refrigerated and this hot sauce should last you up to 3 or 4 months!