SPICY BUFFALO-STYLE GUACAMOLE

I'm a big avocado lover and I am addicted to guacamole! I don't make it too hot, though (I like to be able to taste the avocado!) I created my version using Mild Buffalo Wing Sauce as well as Louisiana Hot Sauce. I know, it sounds kind of spicy but the wing sauce adds a slightly different flavor that's not expected in your normal guacamole. Of course, you can adjust your flavors as you like but I think you'll enjoy this new version - Spicy Buffalo-style Guacamole!!

Cutting Board

Fork

Big Spoon

Sharp Knife

Mixing Bowl

Shallow flat-bottom baking dish

Covered Storage Container

Plastic Wrap

2 large ripe Haas avocados

1 lime

1/2 lemon

3/4 cup finely diced sweet onion

3/4 cup finely diced tomato

4 teaspoons mild wing sauce

1 tablespoon Worcestershire sauce

1 teaspoon Louisiana Hot Sauce

1/2 teaspoon salt (or more to taste)

Peel onion and cut into fine dice (you'll need 3/4 cup)

Peel tomato and cut into fine dice (you'll need 3/4 cup)

Peel avocados

Place peeled avocados in a shallow flat-bottom dish. With a fork, smash avocado until a "chunky" paste forms.

Transfer smashed avocado to a mixing bowl.

Add the diced onion and diced tomato to the bowl with the avocado. Mix well.

Squeeze the juice of 1 lime and 1/2 lemon into the bowl with the avocado mixture. This will keep the guacamole from turning brown as well as give it a nice "tangy" flavor. (I've read many articles saying that if you stick one of the avocado pits into the finished guacamole that this will keep it from turning brown. I have tried this and it didn't work.)

Add the wing sauce, Worcestershire sauce, Louisiana hot sauce and salt to the bowl. Mix well.

Transfer finished guacamole to a storage container with a lid. Cover with plastic wrap, pressing down directly onto the surface of the guacamole. Work out any any bubbles. This also helps to keep your guacamole from turning brown. Refrigerate at least 2 hours to meld flavors.

Serve with your favorite corn chip or tortilla chips.