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Para-Guacamole

Para-Guacamole recipe image
This Mexican appetizer features California avocadoes 3 ea Juice of 2-3 lemons, Poblano chile 1/4 teaspoon powdered cumin, Serrano chiles 1 teaspoon Tabasco sauce, Small white onion 1 ea Salt to taste, Cloves garlic. It delivers aromatic, well-seasoned taste, bright, zesty notes. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 241.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Mexican appetizer features California avocadoes 3 ea Juice of 2-3 lemons, Poblano chile 1/4 teaspoon powdered cumin, Serrano chiles 1 teaspoon Tabasco sauce, Small white onion 1 ea Salt to taste, Cloves garlic. It delivers aromatic, well-seasoned taste, bright, zesty notes. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 whole California avocadoes
  • 3 whole Juice of 2-3 lemons
  • 1 whole Poblano chile
  • 1/4 teaspoons powdered cumin
  • 2 whole Serrano chiles
  • 1 teaspoons Tabasco sauce
  • 1 whole Small white onion
  • 1 whole Salt to taste
  • 3 whole Cloves garlic
Directions
  1. 1
    Roast the poblano chile over a low flame (or under a broiler) until the skin begins to char and blister.
  2. 2
    Place in a paper bag and let set for a few minutes.
  3. 3
    While the poblano is 'steaming', mince the onion and place in a large bowl.
  4. 4
    De-seed and scoop out the avocadoes, taking care to discard any brown portions
  5. 5
    Place the avocado in bowl with onion and pound into slightly lumby paste.
  6. 6
    Take the poblano chile out of the bag and peel it, removing the stem, seeds, and internal membranes.
  7. 7
    Remove the stem end of the serranos Peel the garlic cloves.
  8. 8
    Place the poblano,serranos, garlic, lemon juice, cumin, and Tabasco sauce in a blender and whizz until pureed.
  9. 9
    Add this to the avocado/onion mixture in the large bowl and mix thoroughly.
  10. 10
    The flavor blends better if the guacamole is left in the refrigerator for an hour or two before serving.
  11. 11
    There are at least as many variations of Guacamole as there are people who
  12. 12
    make it, but this version may offend some purists, hence the name.
  13. 13
    I personally prefer more cumin in it, but you don't want the result to taste more like bean
  14. 14
    dip than guacamole.
  15. 15
    Never use Florida avocadoes for guacamole -- you'll get a watery green pulp

Nutrition Facts

Servings 12

Amount Per Serving
Calories 241.8kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 19.0mg1%
Total Carbohydrate 33.8g12%
Dietary Fiber 7.2g29%
Sugars 2.3g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, avocadoes, blending, broiling, california, chile, chiles, cloves, cumin, garlic, juice, lemons, mexican, onion, paraguacamole, poblano, powdered, salt, sauce, serrano
Read it online: https://www.chefs-mate.com/recipe/para-guacamole/