Guacamole from Costa Maya
Recipe: #22964
February 26, 2016
Categories: Dips, Snacks, Avocado, Tomato, Appetizers, Mexican, Baby Shower, Birthday, Cinco de Mayo, Fathers Day, Game/Sports Day, Halloween, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Valentine's Day, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Spicy, more
"This is a recipe I learned to make while away on a cruise with friends. One of our excursions was at a port in Mexico, Costa Maya, thus the name, lol. It was a salsa cooking class where we were given all the ingredients to make this and two other types of salsa then we had salsa dancing lessons, such fun. Anyhoots, one of the girls that I was on the excursion with made this last week and took this picture, I just had to add it to the recipe.recipe. Thx for the great photo Tammy!! I recommend wearing rubber gloves when slicing and seeding the Serrano chili because the heat stays on the skin even after washing your hands."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (84.3 g)
- Calories 74.1
- Total Fat - 5.7 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 5.8 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 4 g
- Sugars - 1.6 g
- Protein - 1.4 g
- Calcium - 13.3 mg
- Iron - 0.5 mg
- Vitamin C - 20.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the onion in a small microwave safe bowl and add a bit of water, microwave on high until the onion has softened.
Step 2
Meanwhile slice the chili in half and remove and discard the stem and seeds; chop the chili pepper.
Step 3
Place the softened onion, chopped pepper, pinch of salt and cilantro in a mortar and crush with the pestle until you have a paste.
Step 4
Pour into a bowl; set aside.
Step 5
Mash the avocado with a fork and place in the bowl with the onion and chili paste; add remaining ingredients and stir until well blended.
Step 6
Enjoy!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting an avocado, look for one that is slightly soft to the touch and has a dark green skin.
- For a milder guacamole, use a jalapeno pepper instead of a Serrano chili.
- Instead of Serrano chili, use jalapeno pepper. The benefit of this substitution is that jalapeno peppers are milder than Serrano peppers, so the guacamole will have less heat and be more approachable for those who don't like spicy flavors.
- Instead of white onion, use red onion. The benefit of this substitution is that red onion has a milder flavor than white onion, so it won't overpower the other flavors in the guacamole.
Pico de Gallo Guacamole Replace the Serrano chili with 1 jalapeno pepper, finely diced. Add 1/2 cup of diced fresh tomatoes, 1/4 cup of diced red onion, and 2 tablespoons of chopped cilantro. Omit the lime juice and add 1 tablespoon of red wine vinegar. Add salt and pepper to taste.
Mexican Street Corn: Mexican Street Corn is a delicious side dish that pairs perfectly with Guacamole from Costa Maya. It is a classic Mexican street food that is made with grilled corn, mayonnaise, cotija cheese, and a sprinkle of chili powder. The creamy mayonnaise and salty cheese balance out the spiciness of the guacamole, making it a great combination.
Chiles Rellenos: Chiles Rellenos is a traditional Mexican dish that is perfect for serving with Mexican Street Corn. It is made with roasted poblano peppers stuffed with cheese and fried in a light batter. The combination of the creamy cheese, crunchy batter, and mild heat of the poblano peppers provides a great contrast to the Mexican Street Corn. The flavors of the two dishes complement each other perfectly, creating a delicious and unique meal.
FAQ
Q: How do I make sure the guacamole isn't too spicy?
A: Start with less Serrano chili and add more to taste. You can also reduce the heat by removing the seeds and stem before chopping.
Q: What is the best way to store guacamole?
A: Store guacamole in an airtight container in the refrigerator for up to 3 days. To prevent browning, press plastic wrap directly against the surface of the guacamole.
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Fun facts:
The Serrano chili is a type of chili pepper that originates from the mountains of the Mexican state of Puebla and is widely used in Mexican cuisine. It was even featured in an episode of the popular cooking show, MasterChef, in which the contestants had to make a dish incorporating the chili.
The ancient Aztecs believed that avocados were a symbol of fertility and abundance, and it was said that the Aztec emperor Montezuma would consume large amounts of avocados to increase his virility.