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Charred Jalapeño and Spring Onion Guacamole Recipe by Chef Ivy Stark

Charred Jalapeño and Spring Onion Guacamole Recipe by Chef Ivy Stark

Chef Ivy Stark from Dos Caminos shares her Charred Jalapeño and Spring Onion Guacamole recipe

Try this delicious guacamole recipe with cucumber chips, part of the Dos Caminos SPE-certified Healthy Mexican Menu.

Charred Jalapeño and Spring Onion Guacamole with Cucumber Chips

Serves 2-4

Guacamole paste:

1 tsp chopped griddle charred serrano-jalapeño mixture
1 tsp chopped spring onion
1 tbsp cilantro
Pinch salt

Use a tejolote to grind the ingredients in a molcajete to a fine paste. (here's more information about this Mexican mortar and pestle)

Guacamole:

1 Hass avocado
1 tsp chopped griddle charred serrano-jalapeño mixture
1 tsp chopped spring onion
1 tbsp diced plum tomato
Juice from half a lime
Pinch salt

1. Cut avocado in half, remove seed and score by making three cuts down and four cuts across. Use a flat metal spoon to scoop the avocado out of the skin.
2. Add avocado to molcajete and mix together with the paste using two wooden spoons.  Mash down the larger chunks, mix thoroughly but do not mash completely.
3. Serve with cucumber chips (see below).

Cucumber Chips

1 ½ large cucumber peeled and sliced thin (about 4 cups)
1 tsp apple cider vinegar
¼ tsp salt

1. In a medium bowl, whisk together vinegar and salt.
2. Add sliced cucumbers and toss until evenly coated.
3. Arrange slices on baking sheet. Dehydrate in oven at 135 degrees for 4 hours.

Nutritional information per serving:

Calories: 85kcal
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Fiber: 4g
Protein: 1g
Carbohydrates: 6g
Sodium: 310mg
Potassium: 310mg

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