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 | |TotalCalories = 726 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Picante guacamole recipe.jpg| | |Image = [[Image:Picante guacamole recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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</ | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
<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> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 [[Hass avocados]] (medium size) | | 2 [[Hass avocados]] (medium size) | ||
| ⅓ [[Cup|cup]] fresh [[Tomato|tomato]], chopped (about 1 medium) | | ⅓ [[Cup|cup]] fresh [[Tomato|tomato]], chopped (about 1 medium) | ||
| ⅓ [[Cup|cup]] white [[Onion|onion]], finely chopped | | ⅓ [[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]] | ||
| ⅓ [[Cup|cup]] [[Coriander|coriander]], finely chopped (cut off steams just below 2nd leaves) | | ⅓ [[Cup|cup]] [[Coriander|coriander]], finely chopped (cut off steams just below 2nd leaves) | ||
| Line 48: | Line 52: | ||
| ½ teaspoon [[Salt|salt]] | | ½ 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 | | 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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===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: | <!-- 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 | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 181 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd June 2015 |
|
Best recipe review🥑🥑🥑 4/5 Spicy dip! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 Hass avocados (medium size)
- ⅓ cup fresh tomato, chopped (about 1 medium)
- ⅓ cup white onion, finely chopped
- 1 medium clove garlic, very finely chopped-ideally use a garlic press
- ⅓ cup coriander, finely chopped (cut off steams just below 2nd leaves)
- ½ lime, juiced
- ½ teaspoon salt
- 3 teaspoons La Costeña Serrano escabeche (the marinate liquid from the tin)
- 2 serrano chillies finely chopped
- Pinch ground black pepper
Method
- 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
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
We have many other Guacamole recipes:
- A simple Guacamole recipe
- An authentic Mexican version, Guacamole con aceite de oliva
- An Anglicised version of Diana Kennedy's guacamole recipe, Tostadas de guacamole y crema
- A red guacamole, Guacamole rojo
- A Thermomix recipe that is a translation from Salsas y Aliños con Thermomix by Susaeta Ediciones
- Another Thermomix variation
- Cuban guacamole summer salad, a salad that uses guacamole as a key ingredient
- Picante guacamole, a guacamole recipe from MexTrade, London
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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.
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