Ingredients with Measurements:
- 3 ripe avocados, peeled and pitted
- 1 roasted poblano pepper, seeded and diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Place the poblano pepper on the baking sheet and roast in the oven for 20 minutes, or until the skin is charred and blistered.
4. Remove the pepper from the oven and place it in a bowl. Cover the bowl with plastic wrap and let it sit for 10 minutes.
5. After 10 minutes, remove the plastic wrap and peel the skin off the pepper. Dice the pepper and set it aside.
6. In a blender or food processor, combine the avocados, red onion, cilantro, garlic, lime juice, salt, and black pepper. Blend until smooth.
7. Stir in the diced poblano pepper.
8. Taste and adjust seasoning as needed.
9. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of guacamole
- Serving size: 1/4 cup
Nutritional information:
- Calories: 120
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 8g
- Fiber: 5g
- Sugar: 1g
- Protein: 2g
Substitutions for ingredients:
- If you can't find poblano peppers, you can use jalapeño peppers instead.
- If you don't like cilantro, you can leave it out or substitute it with parsley.
Variations:
- Add diced tomatoes for a chunkier guacamole.
- Add a dash of hot sauce for extra heat.
- Add crumbled queso fresco for a creamy, cheesy flavor.
Tips and tricks:
- To prevent the guacamole from turning brown, press a piece of plastic wrap directly onto the surface of the guacamole before refrigerating.
- If you like your guacamole chunky, mash the avocados with a fork instead of blending them in a food processor.
Storage instructions:
- Store leftover guacamole in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Guacamole is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the guacamole in a bowl with tortilla chips on the side.
- Garnish with a sprig of cilantro or a slice of lime.
Garnishes:
- Sprinkle with chopped cilantro or diced tomatoes.
- Top with crumbled queso fresco or cotija cheese.
Pairings:
- Serve with tortilla chips, pita chips, or vegetable sticks.
Suggested side dishes:
- Serve with a side of black beans and rice or a side salad.
Troubleshooting advice:
- If your guacamole is too thick, add a splash of water or lime juice to thin it out.
- If your guacamole is too thin, add more avocado or a spoonful of sour cream to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the guacamole.
- Store leftover guacamole in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
- Guacamole originated in Mexico and has been enjoyed for centuries.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Mexican