Cook this: Spicy Guacamole
Chef Shereen Pavlides鈥� creation of spicy guacamole.
Chef Shereen Pavlides' creation of Spicy Guacamole served with chips.
In this week蘑菇视频 edition of Cook This, Chef Shereen Pavlides makes a fresh side that is sure to stand out at any party.
To watch Chef Pavlides make this dish, visit HeraldStandard.com.
Spicy guacamole
Yields: 2 1/2 cups Prep time: 10 minutes
juice of 2 freshly squeezed limes (1/4 cup)
4 ripe Haas avocados 鈥� halved, pitted
1 large garlic clove 鈥� finely minced
1 large jalape帽o 鈥� stemmed, minced
1/3 cup chopped cilantro
kosher salt / fresh finely ground black pepper
Pour the lime juice into a large bowl, scoop out the avocado and immediately toss it into the lime juice. Smash the avocado, using a fork and toss to coat into the lime juice.
Add the remaining ingredients. Season with 1 teaspoon salt and 5 turns on the pepper mill. Stir well to combine.
Place saran wrap directly over top of the guacamole to eliminate air, this will prevent it from browning. You can also add a little squeeze of extra lime juice over top before adding the saran wrap. Refrigerate up to 4 hours. Remove to room temperature 1 hour before serving for best flavor.
For a pop of color, fold in 1 diced ripe tomato. Season to taste. Serve with tortilla chips for dipping. Also delicious on tacos, burgers, or grilled chicken.