Kris' 7 Layers of Hell Guacamole

A simple guacmole recipe of my design:

2 whole, ripe avocados
2½ tablespoons balsamic vinaigrette
1 tablespoon Cayenne pepper powder
2 small, whole Scotch Bonnet pepper
2 small, whole jalapeño
1 tablepoon sugar

Bisect the avocados and remove the seeds.

Bisect each half, and cut each segment in half again lengthwise. This will make removing the meat from the skin easier.

Remove the skin from all the pieces.

Cut each of the skinned slices into approximately 1 cubic inch chunks.

Place these chunks, the Cayenne pepper, sugar, and vinaigrette into a food processor for blending/mixing.

De-stem the Scotch Bonnet and jalapeño peppers and add them whole to the contents of the food processor.

Blend until the contents are an even paste. Pour into a serving bowl.

Sprinkle with more Cayenne over it. Serve with an appropriate snack food.