Pilsen Guacamole
Easy Pilsen guacamole with Pilsen Spicy Adobo. Ripe avocado tips, spice tweaks, serrano roasting, and storage tricks for fresh guac.
The secret to any delicious guacamole is fresh ingredients, and that goes for spices too. The Spice House's hand-blended Pilsen Spicy Adobo Seasoning is a perfect balance of savory, aromatic, and fiery flavors to season guacamole with.
- Use fresh ingredients and 1 to 2 teaspoons of Pilsen Spicy Adobo to balance savory, aromatic, and heat.
- Mash ripe avocados, fold in onion, tomato, garlic, lime, cilantro, and optional serrano. Taste and adjust seasoning.
- Prevent browning with lime juice, airtight storage, or plastic pressed to the surface. Dry-roast serrano for deeper flavor.
Preparation Instructions:
Carefully slice open avocados and remove the pit. In a large mixing bowl, mash avocados with a fork or potato masher. Add onion, tomato, garlic, Pilsen seasoning, and serrano pepper (optional). Mix ingredients together.
Roll lime on a cutting board to loosen the juice inside. Slice lime in half and squeeze juice over guacamole. Fold in cilantro, taste the guacamole and make any last adjustments to taste.
Serve with tortilla chips and garnish with cilantro leaves, serrano slices, or radish rounds.
thespicehouse.com
More About This Recipe
Try dry-roasting the serrano chile first for more developed flavors. Fresh cilantro stems can be used as much as the leaves. Don't be afraid to add them to recipes, especially guac. They have lots of flavor and texture to add as well. Avocado tips: Avocados are ripe when their skin is a purple-brown and not green. They will give in slightly when pressed with a thumb. Elongated Hass avocados with finer bumps on its skin tend to have a smaller pit than the fatter, globe-shaped Hass avocados. Smaller pit = more flesh.
Frequently Asked Questions
What is Pilsen Spicy Adobo Seasoning and how much should I use?
Pilsen Spicy Adobo is a hand-blended mix with savory, aromatic, and spicy notes. Start with 1 teaspoon for mild heat, 2 teaspoons for bolder flavor. Add more to taste after mixing.
How can I control the heat level in this guacamole?
Use less Pilsen seasoning or skip the serrano for milder guac. Remove serrano seeds and ribs to tame heat. Add a little at a time and taste between additions.
How do I know when an avocado is ripe?
Ripe avocados have darker purple-brown skin and yield slightly to gentle thumb pressure. If the stem nub pulls away and the spot underneath is green, it is ripe.
Can I use cilantro stems in the guacamole?
Yes. Cilantro stems are flavorful and can be finely chopped and folded into guac. Use stems and leaves together for more texture and less waste.
How do I dry-roast a serrano chile for deeper flavor?
Heat a dry skillet over medium-high. Toss the whole serrano until the skin blisters and blackens in spots, 1 to 3 minutes, turning frequently. Let cool, then mince. Roasting brings smokier, richer flavor.
How do I keep guacamole from turning brown?
Press fresh lime juice into the surface, then cover the guac tightly so air cannot touch it. Press plastic wrap directly on the guac or store in an airtight container. The pit can help but is not as effective as airtight covering.
Can I make this guacamole ahead of time and how long will it keep?
You can make guac a few hours ahead and refrigerate it tightly covered for best freshness. With careful sealing it can last up to 24 to 48 hours, but flavor and color are best on day one.
What are good ways to serve or vary this guacamole?
Serve with tortilla chips, tacos, grilled meats, or spread on toast. Mix-ins include corn, mango, diced jalapeña, smoked paprika, or cumin. Adjust seasonings and textures to match the dish.
What is Pilsen Spicy Adobo Seasoning and how much should I use?
Pilsen Spicy Adobo is a hand-blended mix with savory, aromatic, and spicy notes. Start with 1 teaspoon for mild heat, 2 teaspoons for bolder flavor. Add more to taste after mixing.
How can I control the heat level in this guacamole?
Use less Pilsen seasoning or skip the serrano for milder guac. Remove serrano seeds and ribs to tame heat. Add a little at a time and taste between additions.
How do I know when an avocado is ripe?
Ripe avocados have darker purple-brown skin and yield slightly to gentle thumb pressure. If the stem nub pulls away and the spot underneath is green, it is ripe.
Can I use cilantro stems in the guacamole?
Yes. Cilantro stems are flavorful and can be finely chopped and folded into guac. Use stems and leaves together for more texture and less waste.
How do I dry-roast a serrano chile for deeper flavor?
Heat a dry skillet over medium-high. Toss the whole serrano until the skin blisters and blackens in spots, 1 to 3 minutes, turning frequently. Let cool, then mince. Roasting brings smokier, richer flavor.
How do I keep guacamole from turning brown?
Press fresh lime juice into the surface, then cover the guac tightly so air cannot touch it. Press plastic wrap directly on the guac or store in an airtight container. The pit can help but is not as effective as airtight covering.
Can I make this guacamole ahead of time and how long will it keep?
You can make guac a few hours ahead and refrigerate it tightly covered for best freshness. With careful sealing it can last up to 24 to 48 hours, but flavor and color are best on day one.
What are good ways to serve or vary this guacamole?
Serve with tortilla chips, tacos, grilled meats, or spread on toast. Mix-ins include corn, mango, diced jalapeña, smoked paprika, or cumin. Adjust seasonings and textures to match the dish.
Comments