SPE Certified

Menu

SPE BLOG

Recipes

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

healthy recipes, partner restaurants


Latest Posts Subscribe to the SPE RSS feed

Recipes

Recipes

Recipe: Forbidden Rice Noodles with Scallions and Shiitakes

June 20, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

Kristy put together this allergen-friendly dish featuring Forbidden Rice noodles. It's perfect as a main course or summer side dish!


E.Coli O157: Not Just the “Hamburger” Disease

May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.