Guacamole Picoso

Guacamole Picoso Recipe - A Delicious Twist on a Classic Mexican Dish

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Guacamole Picoso is a spicy twist on the classic guacamole recipe, perfect for those who love a little heat in their dishes. This creamy and flavorful dip is great for parties, gatherings, or simply as a snack.

History

Guacamole has been a staple in Mexican cuisine for centuries, with its origins dating back to the Aztecs. The addition of serrano peppers in this recipe gives it an extra kick, making it a popular choice for those who enjoy spicy foods.

Ingredients

4 medium-sized california avocados (not very ripe)
6 medium serrano peppers
0.5 cup milk
salt as needed

How to prepare

Cut the California avocados into pieces and place them in a blender or food processor.
Halve the serrano peppers and add them to the avocados, along with salt to taste.
Pour about 0.25 cup of milk into the mixture.
Blend everything together until smooth.
If the guacamole is too thick, add the remaining milk to achieve the desired consistency.

Variations

Add diced tomatoes, onions, or cilantro for extra flavor.
Substitute serrano peppers with jalapenos for a milder version.
Mix in some diced mango or pineapple for a sweet and spicy twist.

Cooking Tips & Tricks

Make sure to use avocados that are not overly ripe for the best texture.

- Adjust the amount of serrano peppers to suit your spice preference.

- Adding milk helps to achieve a creamy consistency, but you can also use water or lime juice if preferred.

Serving Suggestions

Serve Guacamole Picoso with tortilla chips, fresh vegetables, or as a topping for tacos and burritos.

Cooking Techniques

Blending the avocados and peppers together creates a smooth and creamy texture for the guacamole.

Ingredient Substitutions

You can use jalapenos instead of serrano peppers for a milder version of the guacamole.

Make Ahead Tips

Guacamole Picoso can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to cover it tightly to prevent browning.

Presentation Ideas

Serve Guacamole Picoso in a decorative bowl garnished with fresh cilantro or a slice of lime for a pop of color.

Pairing Recommendations

Pair Guacamole Picoso with a refreshing margarita or a cold beer for a perfect combination.

Storage and Reheating Instructions

Store any leftover guacamole in an airtight container in the refrigerator. To prevent browning, place plastic wrap directly on the surface of the guacamole before sealing the container. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Guacamole Picoso contains approximately 180 calories.

Carbohydrates

Each serving of Guacamole Picoso contains approximately 8 grams of carbohydrates.

Fats

Each serving of Guacamole Picoso contains approximately 15 grams of fats.

Proteins

Each serving of Guacamole Picoso contains approximately 2 grams of proteins.

Vitamins and minerals

Guacamole Picoso is rich in vitamins such as vitamin C, vitamin K, and folate, as well as minerals like potassium and magnesium.

Alergens

This recipe contains milk.

Summary

Guacamole Picoso is a nutritious dip that is high in healthy fats and vitamins, making it a great addition to a balanced diet.

Summary

Guacamole Picoso is a delicious and spicy twist on the classic guacamole recipe, perfect for those who enjoy a little heat in their dishes. With its creamy texture and flavorful ingredients, this dip is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one for me. It was a hot summer day in the bustling streets of Mexico City, where the vibrant colors of the market stalls and the enticing aromas of street food filled the air. I was wandering through the crowded marketplace, taking in the sights and sounds of this bustling city, when I stumbled upon a small, unassuming stall tucked away in a corner.

As I approached the stall, I was greeted by the warm smile of an elderly woman who beckoned me over with a wave of her hand. She introduced herself as Doña Maria, a local cook who was famous for her delicious guacamole picoso. Intrigued by her offer, I eagerly accepted a small sample of her famous dish.

As soon as I took my first bite, I was transported to a world of bold flavors and fiery spices. The creamy texture of the avocado mixed perfectly with the tangy lime juice, while the heat of the jalapeños lingered on my tongue. It was a symphony of flavors that danced on my palate, leaving me craving more.

I knew then and there that I had to learn the secret behind this incredible dish. I begged Doña Maria to teach me her recipe, and after much cajoling, she finally agreed. We spent the rest of the afternoon in her humble kitchen, as she guided me through the process of making guacamole picoso from scratch.

The first step was selecting the perfect avocados – ripe but firm, with a slight give when gently squeezed. Doña Maria showed me how to carefully cut the avocados in half, remove the pit, and scoop out the creamy flesh into a bowl. She then demonstrated the art of mashing the avocado with a fork, leaving it slightly chunky for added texture.

Next came the addition of the other ingredients. Doña Maria squeezed fresh lime juice over the mashed avocado, enhancing its natural flavor and preventing it from browning. She finely minced a red onion and a handful of fresh cilantro, adding them to the mix for a burst of color and freshness.

But the real secret to guacamole picoso, according to Doña Maria, was the addition of spicy jalapeños. She carefully sliced the peppers into tiny pieces, being careful to remove the seeds to control the level of heat. As she added the jalapeños to the mix, the aroma of the spicy peppers filled the kitchen, making my mouth water in anticipation.

To finish off the dish, Doña Maria seasoned the guacamole with a pinch of salt and a dash of cumin, stirring everything together until the flavors were well combined. She then presented me with a bowl of the finished guacamole picoso, garnished with a sprinkle of chili powder for an extra kick.

I eagerly scooped up a generous spoonful of the guacamole and savored the explosion of flavors on my tongue. The creamy avocado, zesty lime juice, and fiery jalapeños combined to create a dish that was both comforting and exciting. It was a taste sensation unlike anything I had ever experienced before, and I knew that I had stumbled upon a recipe that would become a favorite in my own kitchen.

Since that fateful day in Mexico City, I have made guacamole picoso countless times, each batch a tribute to Doña Maria and her incredible culinary skills. I have shared the recipe with friends and family, spreading the joy of this delicious dish far and wide. And every time I make it, I am transported back to that sunny afternoon in the bustling marketplace, where a chance encounter with a kind stranger changed the way I viewed food forever.

So here it is, my beloved recipe for guacamole picoso, a dish that holds a special place in my heart and has brought me closer to the vibrant culture of Mexico. I hope you enjoy it as much as I do, and that it brings a little taste of adventure into your own kitchen. Buen provecho!