There’s something about guacamole that just makes everything feel brighter, like a splash of color on a rainy day. This spicy version?
Oh, it’s like a fiesta in a bowl—perfectly creamy with a kick that dances on your taste buds. Once, I made it for a friend who claimed they couldn’t handle spice, but guess what?
They were hooked!
Steps
- Slice the avocados in half, remove the pits, and scoop the flesh into a flat-bottomed bowl. Mash them using a fork or potato masher, leaving some chunks for texture. Immediately squeeze fresh lime juice over the mashed avocados to maintain their color and freshness.
- Finely chop the white onion and add it to the bowl with the avocados. Adjust the amount to your taste preference.
- Remove the seeds from the jalapeños (or serrano peppers for more heat) and finely dice them. Add the diced peppers to the bowl and mix them in thoroughly.
- Halve the tomatoes parallel to the top, remove the seeds, and dice them. Incorporate the diced tomatoes into the mixture; it’s fine to leave the seeds in if preferred.
- Press the garlic cloves and finely chop the cilantro. Add both to the bowl with the other ingredients and stir to combine.
- Sprinkle in the cumin, ground black pepper, and salt. Mix everything together gently until just combined, then serve immediately for the best flavor and color.
Ingredients
- 3 large avocados
- 3 tablespoons lime juice, freshly squeezed (from 1 1/2 limes)
- 1 medium tomato, seeded and diced
- 1/2 white onion, finely chopped
- 1/2 cup cilantro, roughly from 1/2 bunch
- 2 serrano peppers, finely chopped (or substitute with jalapeños for a milder version)
- 2 cloves garlic, pressed
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/2 teaspoon ground cumin
Nutritional Values
Calories: 1038 kcal | Carbs: 66 g | Protein: 12 g | Fat: 90 g | Saturated Fat: 12 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 60 g | Sodium: 1224 mg | Potassium: 3474 mg | Fiber: 42 g | Sugar: 12 g | Vitamin A: 2598 IU | Vitamin C: 102 mg | Calcium: 132 mg | Iron: 6 mg
FAQ
- How can I adjust the spiciness of the guacamole?
- You can control the heat level by choosing the type of pepper you add. Use serrano peppers for a spicier guacamole or jalapeño peppers for a milder version. Be sure to seed the peppers for a balanced flavor.
- What is the best way to keep guacamole from turning brown?
- To prevent browning, place plastic wrap directly over the surface of the guacamole to limit its contact with air. Fresh lime juice also helps preserve its color and freshness.
- Can guacamole be made ahead of time?
- Yes, guacamole is best enjoyed the day it’s made, but you can store it in the refrigerator for up to 24 hours. Note that it may lose some spiciness as the flavors meld.
- Is it possible to freeze guacamole?
- Freezing guacamole is not recommended as avocados and tomatoes tend to become watery and lose their texture when frozen.
- How can I quickly ripen avocados for guacamole?
- To speed up the ripening process, place avocados in a bag and store them at room temperature. They are ripe when they yield slightly to gentle pressure without being squishy.
Tips
- To maintain the vibrant color and freshness of your guacamole, always use freshly squeezed lime juice instead of bottled concentrate, which may contain additives that affect the taste.
- If you prefer a milder guacamole, opt for jalapeño peppers instead of serrano peppers. Remember to seed the peppers to control the heat level.
- When storing guacamole, place plastic wrap directly on the surface to prevent air exposure, which causes browning. This will help preserve its fresh appearance for up to 24 hours.
- To ripen avocados quickly, put them in a paper bag at room temperature until they yield slightly to gentle pressure, indicating they are ready to use.
Equipment
- Potato Masher – Used for mashing avocados.
- Vidalia Chop Wizard – A tool mentioned for chopping jalapeños or serranos finely.
- Garlic Press – To efficiently press garlic cloves.
