Spicy Guacamole

What you'll find in Spicy Guacamole...

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  Avocados Noun a-voh-ka-dohs

  The fruit is not sweet, but distinctly and subtly flavored, with smooth texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is popular in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content.

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  Salt

  Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

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  Onion Noun On-e-yon

  Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre, and 0.1% fat. Onions contain low amounts of essential nutrients (right table), are low in fats, and have an energy value of 166 kJ (40 kcal) per 100 g (3.5 oz). They contribute their flavor to savory dishes without raising caloric content appreciably.

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  Garlic Noun Ghar-lick

  In the typical serving size of 1–3 cloves (3–9 g), garlic provides no significant nutritional value with the content of all essential nutrients below 10% of the Daily Value (DV) (right table).[36] When expressed per 100 grams, garlic contains several nutrients in rich amounts (> 20% DV), including vitamins B6 and C, and the dietary minerals, manganese and phosphorus.

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  Chili Noun Chi-lee

  When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins.