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Spicy guacamole

(0)
10 Min
 
portions
9 %

Carbs

8 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 282 g
Energy 421 kJ / 101 kcal 1185 kJ / 284 kcal
Sat. fat 2 g 4 g
Unsat. fat 6 g 15 g
Fibre 5 g 13 g
Salt 430 mg 1211 mg
Author: Marc van Hussen
Units:
 
  • 150 g
    Avocado
  • 40 g
    Cherry tomato red
  • 40 g
    Red Onion
  • 30 g
    Lime
  • 10 g
    Chili pepper
  • 7 g
    Culantro, long coriander
  • 3 g
    Sea salt
  • 1 g
    Pepper, black
  • 1 g
    Chili powder
  • 282 g
    Total recipe weight

Equipment

1 x Frying pan , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Pestle & mortar , 1 x Bowls , 1 x Forks
Method

Preparation time

10 Min

Cooking time

0 Min

1

Place the frying pan on a medium heat and toast the chili powder for about two minutes until it become fragrant and slightly darker. Be careful not to burn.

2

Peel and destone the avocado then cut it into cubes and place in the bowl.

With a fork, mash the avocado to a consistent pulp and mix through the toasted chili powder.

3

Half the cherry tomatoes and remove the soft centers. Then finely chop the remaining tomato flesh.

4

Deseed the chili pepper, chop finely, also chop the cilantro (long coriander) finely.

Finely dice the onion to less than 0.25cm and add all the ingredients to the bowl.

5

Season with some salt and black pepper.

6

Take a half of the lime and squeeze juice to taste over the bowl.

7

Mix the ingredients well and balance the flavouring to your liking.

Tips

1

Serve with Nachos and slice the remaining lime into parts and use these to liven up your beer.

2

Experiment with different chili pepers and powders.

E.g. jalepeno pepper gives a nice spice kick and an interesting flavour profile.

Chipottle peppers add a smokey flavour dimension to the dip.

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