Para-Guacamole Recipe

RatingDifficultyBeginner

Para-guacamole is a guacamole recipe that includes para-cress, a type of cress that is native to South America.

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
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 3 ea california avocadoes
 3 ea Juice of 2-3 lemons
 1 ea poblano chile
 ¼ ts powdered cumin
 2 ea serrano chiles
 1 ts Tabasco sauce
 1 ea small white onion
 1 ea Salt to taste
 3 ea cloves garlic


1

Roast the poblano chile over a low flame (or under a broiler) until theskin begins to char and blister.

2

Place in a paper bag and let set for a fewminutes.

3

While the poblano is 'steaming', mince the onion and place in alarge bowl.

4

De-seedandscoopouttheavocadoes,takingcare todiscard any brown portions Place the avocado in bowl with onion and poundinto slightly lumby paste.

5

Take the poblano chile out of the bag and peelit, removing the stem, seeds, and internal membranes.

6

Remove the stem endof the serranos Peel the garlic cloves.

7

Place the poblano,serranos,garlic, lemon juice, cumin, and Tabasco sauce in a blender and whizz untilpureed.

8

Add thisto the avocado/onion mixture in the large bowl and mixthoroughly.

9

The flavor blends better if the guacamole is left in therefrigerator for an hour or two before serving.

10

There are at least as many variations of Guacamole as there are people whomake it, but this version may offend some purists, hence the name.

11

This recipe is the result of experimentation with the basic guacamolerecipe.

12

I personallyprefer morecumin init, butyou don't want theresult to taste more like bean dip than guacamole.

13

Never use Floridaavocadoes for guacamole you'll get a watery green pulp.

CategoryCuisineTags

Ingredients

 3 ea california avocadoes
 3 ea Juice of 2-3 lemons
 1 ea poblano chile
 ¼ ts powdered cumin
 2 ea serrano chiles
 1 ts Tabasco sauce
 1 ea small white onion
 1 ea Salt to taste
 3 ea cloves garlic

Directions

1

Roast the poblano chile over a low flame (or under a broiler) until theskin begins to char and blister.

2

Place in a paper bag and let set for a fewminutes.

3

While the poblano is 'steaming', mince the onion and place in alarge bowl.

4

De-seedandscoopouttheavocadoes,takingcare todiscard any brown portions Place the avocado in bowl with onion and poundinto slightly lumby paste.

5

Take the poblano chile out of the bag and peelit, removing the stem, seeds, and internal membranes.

6

Remove the stem endof the serranos Peel the garlic cloves.

7

Place the poblano,serranos,garlic, lemon juice, cumin, and Tabasco sauce in a blender and whizz untilpureed.

8

Add thisto the avocado/onion mixture in the large bowl and mixthoroughly.

9

The flavor blends better if the guacamole is left in therefrigerator for an hour or two before serving.

10

There are at least as many variations of Guacamole as there are people whomake it, but this version may offend some purists, hence the name.

11

This recipe is the result of experimentation with the basic guacamolerecipe.

12

I personallyprefer morecumin init, butyou don't want theresult to taste more like bean dip than guacamole.

13

Never use Floridaavocadoes for guacamole you'll get a watery green pulp.

Para-Guacamole Recipe

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