PICKLED GUACAMOLE

Guacamole & Dips

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Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 8
Calories 200
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 1970mg 86%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 14%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 5g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 2%
Iron 0mg 10%
Potassium 558mg 19%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • For Guacamole
  • 4 Avocados From Mexico, diced
  • 1/2 cup fresh cilantro
  • 1 clove garlic
  • 3-5 small tabasco chile peppers (1-2 serranos can be substituted)
  • 1 lime
  • 1/2 small red onion
  • 2 heirloom tomatoes
  • 1 1/2 tb sea salt
  • 1 tb extra virgin olive oil extra virgin olive oil
  • 2 tb cotija cheese, crumbled (or queso fresco)
  • Pickled Onions
  • 1/2 red onion cut thin
  • 3-4 radishes cut thin
  • 2 cups apple cider vinegar
  • juice of one orange
  • 2 tb salt
  • 2 sugar
  • Toasted Pumpkin Seeds
  • 3 tb pumpkin seeds
  • 1 tsp ancho chile powder
  • 1/2 tsp salt

Instructions

  1. The night before you make the guacamole, place all the ingredients for the pickled onions/radish in an airtight container and place in the fridge.
  2. Toast the pumpkin seeds over medium heat until fragrant, toss with ancho chile powder and salt and set aside.
  3. For the Guacamole: Place avocados in a large bowl and set aside. Dice one tomato and add to the bowl of avocados.
  4. On a large cutting board, cut the tabasco chilies, cilantro, garlic, and red onion very fine, all in one pile. Sprinkle the pile with half the salt and the juice of half the lime. Using the side of you knife, grind the chopped up mixture against your board, the lime and salt will help to create a paste. Once the ingredients have combined to form a paste, add it to the bowl of avocados and tomatoes.
  5. Mash the ingredients in the bowl with a fork until your desired guacamole consistency is achieved. Add the remaining salt, the juice of the remaining half of lime and the olive oil, stir to combine.
  6. To serve, place the guacamole in bowl, top with the cotija cheese, surround with pickled onions, toasted pumpkin seeds and slices of the remaining heirloom tomato. Eat with your favorite tortilla chips and enjoy!

Reviews

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Nutrition Facts
PICKLED GUACAMOLE
Amount Per Serving 8
Calories 200 Calories from Fat 0
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 1970mg 86%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 14%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 5g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 2%
Iron 0mg 10%
Potassium 558mg 19%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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