Ingredients with Measurements:
- 3 ripe avocados
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. chipotle powder
- 1 jalapeño pepper, seeded and minced
Special equipment needed:
- Mixing bowl
- Fork or potato masher
- Plastic wrap
Step-by-step instructions:
1. Cut the avocados in half and remove the pit. Scoop out the flesh into a mixing bowl.
2. Add the diced red onion, diced tomato, chopped cilantro, lime juice, salt, ground cumin, chipotle powder, and minced jalapeño pepper to the mixing bowl.
3. Mash the ingredients together with a fork or potato masher until the guacamole reaches your desired consistency.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the guacamole with tortilla chips or as a topping for tacos or burritos.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Total time: 40 minutes (including refrigeration time)
Temperature:
Refrigerate the guacamole at a temperature of 40°F or below.
Serving size:
This recipe makes approximately 2 cups of guacamole, or 8 servings of 1/4 cup each.
Nutritional information:
Calories per serving: 110
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 8g
Dietary fiber: 5g
Total sugars: 1g
Protein: 2g
Substitutions for ingredients:
- Red onion can be substituted with white onion or green onion.
- Tomato can be substituted with tomatillo or roasted red pepper.
- Jalapeño pepper can be substituted with serrano pepper or habanero pepper.
- Chipotle powder can be substituted with smoked paprika or cayenne pepper.
Variations:
- Add 1/4 cup of crumbled queso fresco or feta cheese to the guacamole for a creamy and salty twist.
- Substitute the cilantro with fresh parsley or basil for a different flavor profile.
- Add 1/4 cup of corn kernels or black beans to the guacamole for a heartier dip.
Tips and tricks:
- To prevent the guacamole from turning brown, press a piece of plastic wrap directly onto the surface of the guacamole to remove any air pockets.
- Use ripe avocados that are slightly soft to the touch, but not mushy.
- Adjust the amount of jalapeño pepper and chipotle powder to your desired level of spiciness.
Storage instructions:
Store leftover guacamole in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This guacamole is best served cold and does not need to be reheated.
Presentation ideas:
Serve the guacamole in a decorative bowl and garnish with additional chopped cilantro or a sprinkle of chipotle powder.
Garnishes:
- Chopped cilantro
- Sliced jalapeño pepper
- Diced tomato
- Crumbled queso fresco or feta cheese
Pairings:
- Tortilla chips
- Pita chips
- Vegetable sticks (carrots, celery, bell peppers)
- Grilled chicken or steak
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the guacamole is too chunky, mash the ingredients together more thoroughly.
- If the guacamole is too thin, add additional avocado or reduce the amount of lime juice.
Food safety advice:
- Wash your hands and all utensils and surfaces before preparing the guacamole.
- Refrigerate the guacamole promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Guacamole originated in Mexico and has been a staple in Mexican cuisine for centuries. The word "guacamole" comes from the Aztec word "ahuacamolli," which means "avocado sauce."
Flavor profiles:
This guacamole has a creamy and slightly spicy flavor with a smoky undertone from the chipotle powder.
Serving suggestions:
Serve this guacamole as a dip with tortilla chips or as a topping for tacos, burritos, or grilled meats.
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Region: Mexican