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Add a photoRaciónes: 12
Ingredientes
- 3 x California avocadoes
- 1 x Poblano chile
- 2 x Serrano chiles
- 1 x Small white onion
- 3 x Cloves garlic
- 3 x Juice of 2-3 lemons
- 1/4 tsp Powdered cumin
- 1 tsp Tabasco sauce
- 1 x Salt to taste
Direcciones
- Roast the poblano chile over a low flame (or possibly under a broiler) till the skin begins to char and blister. Place in a paper bag and let set for a few min. While the poblano is 'steaming', mince the onion and place in a large bowl. De-seed and scoop out the avocadoes, taking care to throw away any brown portions Place the avocado in bowl with onion and lb. into slightly lumby paste. Take the poblano chile out of the bag and peel it, removing the stem, seeds, and internal membranes. Remove the stem end of the serranos Peel the garlic cloves. Place the poblano,serranos, garlic, lemon juice, cumin, and Tabasco sauce in a blender and whizz till pureed. Add in this to the avocado/onion mix in the large bowl and mix thoroughly. The flavor blends better if the guacamole is left in the refrigerator for an hour or possibly two before serving. There are at least as many variations of Guacamole as there are people who make it, but this version may offend some purists, hence the name.
- This recipe is the result ofexperimentation with the basic guacamole recipe. I personally prefer more cumin in it, but you do not want the result to taste more like bean dip than guacamole. Never use Florida avocadoes for guacamole - you'll get a watery green pulp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 58 | |
| Calories from Fat 45 | 78% |
| Total Fat 5.01g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 179mg | 5% |
| Total Carbs 3.7g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.49g | 0% |
| Protein 0.81g | 1% |
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