Picante guacamole: Difference between revisions

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This [[guacamole]] recipe is courtesy of [[Mextrade.co.uk]] and originates from the now extinct Picante Mexican Grill, Blackfriars, London


 
Proper [[Guacamole|guacamole]] is absolutely glorious, when made the traditional way with the right ingredients. Using [[Serrano]] [[Chilli pepper|chilli pepper]] adds a slightly nutty flavour that pairs very nicely with has [[Avocados|avocados]]. We have tried many brands over the years and exclusively use La Costeña for their unbeatable flavour.
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|TotalCalories = 726
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
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This [[guacamole]] recipe is courtesy of [[Mextrade.co.uk]] and originates from the now extinct Picante Mexican Grill, Blackfriars, London
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">🥑🥑🥑</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>
 
<span class="reviewDesc">Spicy dip!</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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Proper [[Guacamole|guacamole]] is absolutely glorious, when made the traditional way with the right ingredients. Using [[Serrano]] [[Chilli pepper|chilli pepper]] adds a slightly nutty flavour that pairs very nicely with has [[Avocados|avocados]]. We have tried many brands over the years and exclusively use La Costeña for their unbeatable flavour.
{{RecipeIngredients
{{RecipeIngredients


| 2 [[Hass avocados]] (medium size), only use perfectly ripe [[Avocados|avocados]], if the flesh is too firm or grey, it doesn’t belong in [[Guacamole|guacamole]]. Grey avocados belong in the compost heap.
| 2 [[Hass avocados]] (medium size)
| &#8531; [[Cup|cup]] fresh [[Tomato|tomato]], chopped (about 1 medium)
| &#8531; [[Cup|cup]] fresh [[Tomato|tomato]], chopped (about 1 medium)
| &#8531; [[Cup|cup]] white [[Onion|onion]], finely chopped (1/4 cup if red or [[Spanish]] yellow), white [[Onions|onions]] have a subtler, less overpowering flavour than their red or yellow cousins. Harder to find, but worth the effort
| &#8531; [[Cup|cup]] white [[Onion|onion]], finely chopped  
| 1 medium [[Clove|clove]] [[Garlic|garlic]], very finely chopped-ideally use a [[Garlic press|garlic press]]
| 1 medium [[Clove|clove]] [[Garlic|garlic]], very finely chopped-ideally use a [[Garlic press|garlic press]]
| &#8531; [[Cup|cup]] [[Coriander|coriander]], finely chopped (cut off steams just below 2nd leaves)
| &#8531; [[Cup|cup]] [[Coriander|coriander]], finely chopped (cut off steams just below 2nd leaves)
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| &#189; teaspoon [[Salt|salt]]
| &#189; teaspoon [[Salt|salt]]
| 3 teaspoons La Costeña Serrano escabeche (the [[Marinate|marinate]] liquid from the tin)  
| 3 teaspoons La Costeña Serrano escabeche (the [[Marinate|marinate]] liquid from the tin)  
| 2 [[Serrano chillies|serrano chillies]] finely chopped (about the size of the average pinkie finger), remove the [[Seeds|seeds]] and veins to reduce the spiciness (this recipe has a slight tingle)
| 2 [[Serrano chillies|serrano chillies]] finely chopped
| Pinch [[Ground black pepper|ground black pepper]]
| Pinch [[Ground black pepper|ground black pepper]]
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{{RecipeMethod
{{RecipeMethod


| Combine all of the ingredients and mix well, just before serving
| Add all of the ingredients to a bowl
| Using a fork, mix for a minutes to ensure everything is evenly distributed
| Serve immediately
}}
}}
===Chef's notes===
===Chef's notes===
Do not use any other [[Avocados|avocados]] than Haas as they do not have the correct texture or flavour to make [[Guacamole|guacamole]], Haas are generally very dark in colour and have rough skin.
Do not use any other [[Avocados|avocados]] than Haas as they do not have the correct texture or flavour to make [[Guacamole|guacamole]], Haas are generally very dark in colour and have rough skin.
Only use perfectly ripe [[Avocados|avocados]], if the flesh is too firm or grey, it doesn't belong in [[Guacamole|guacamole]]. Grey avocados belong in the compost heap.


[[Limes]] may yield variable amounts of [[Juice|juice]], so follow your taste buds. I personally prefer less [[Lime juice|lime juice]], but it is a key [[Ingredient|ingredient]], as it acts a natural [[Preservative|preservative]] and prevents the [[Avocado|avocado]] flesh from turning colour.
[[Limes]] may yield variable amounts of [[Juice|juice]], so follow your taste buds. I personally prefer less [[Lime juice|lime juice]], but it is a key [[Ingredient|ingredient]], as it acts a natural [[Preservative|preservative]] and prevents the [[Avocado|avocado]] flesh from turning colour.
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[[Category:Recipes from other sites]]
[[Category:Recipes from other sites]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#guacamole #cup #avocados #picanteguacamole #limes #garlic #onions #recipesfromothersites #juice #serrano #hassavocados </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/guacamole|#guacamole]] [[Special:Search/cup|#cup]] [[Special:Search/avocados|#avocados]] [[Special:Search/picanteguacamole|#picanteguacamole]] [[Special:Search/limes|#limes]] [[Special:Search/garlic|#garlic]] [[Special:Search/onions|#onions]] [[Special:Search/recipesfromothersites|#recipesfromothersites]] [[Special:Search/juice|#juice]] [[Special:Search/serrano|#serrano]] [[Special:Search/hassavocados|#hassavocados]]
</code><!-- /footer hashtags -->

Latest revision as of 15:14, 2 September 2022

This guacamole recipe is courtesy of Mextrade.co.uk and originates from the now extinct Picante Mexican Grill, Blackfriars, London

Proper guacamole is absolutely glorious, when made the traditional way with the right ingredients. Using Serrano chilli pepper adds a slightly nutty flavour that pairs very nicely with has avocados. We have tried many brands over the years and exclusively use La Costeña for their unbeatable flavour.

Picante guacamole
Electus
Servings:Serves 4
Calories per serving:181
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd June 2015

Best recipe review

🥑🥑🥑

4/5

Spicy dip!

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Add all of the ingredients to a bowl
  2. Using a fork, mix for a minutes to ensure everything is evenly distributed
  3. Serve immediately

Chef's notes

Do not use any other avocados than Haas as they do not have the correct texture or flavour to make guacamole, Haas are generally very dark in colour and have rough skin.

Only use perfectly ripe avocados, if the flesh is too firm or grey, it doesn't belong in guacamole. Grey avocados belong in the compost heap.

Limes may yield variable amounts of juice, so follow your taste buds. I personally prefer less lime juice, but it is a key ingredient, as it acts a natural preservative and prevents the avocado flesh from turning colour.

Jason Coolbaugh - Picante Grill

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Recipe source

Mextrade.co.uk has kindly given Cookipedia permission to reproduce this recipe.

Mextrade markets and sells a premium portfolio of original wholesale Mexican ingredients and branded products in the UK.

Mextrade was founded in 2010 by Mexican entrepreneur’s cuisine lovers, opened with a primary goal of bringing irresistible flavours from the best quality Mexican products to households, kitchens and dinner tables across the UK.

Mextrade are an impressive Mexican ingredients wholesaler who will shortly be opening a retail online outlet of their products for home delivery.

#guacamole #cup #avocados #picanteguacamole #limes #garlic #onions #recipesfromothersites #juice #serrano #hassavocados

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