Serrano & Rosemary Guacamole
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
5 (~1/4-cup servings)
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Calories
93 kcal
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Course
Condiments
Serrano & Rosemary Guacamole
Description
This recipe uses a mortar and pestle or molcajete to grind rosemary, serrano pepper, and garlic into a finely mashed paste, which infuses the guacamole with aromatic herbal and spicy flavors. Ripe avocados are then mashed into this paste, resulting in a fluffy textured guacamole that balances creamy avocado with the bright heat of serrano and earthiness of rosemary.
Lime juice is added to taste to provide acidity that brightens the overall flavor without overwhelming the avocado's natural richness. Salt adjusts seasoning for balance. The dip can be served immediately, accompanied by plantain or tortilla chips and fresh vegetables like carrots, jicama, and cucumber.
This guacamole also works well as a sandwich spread or taco sauce, providing versatility beyond a classic dip. Best when fresh, it should be refrigerated and consumed within 24 hours, as it does not freeze well.
Ingredients
GUACAMOLE
- 1 ½ Tbsp rosemary vibrant green // 1 sprig yields ~1 Tbsp, fresh, loosely chopped
- 1/2 small Serrano pepper (stem, seeds, and white part, the pith, removed)
- 1 clove garlic peeled
- 2 large avocado ripe
- 1 ½ tsp lime juice (plus more to taste)
- 1/4-1/2 tsp salt plus more to taste, sea salt
FOR SERVING optional
- Plantain chips , tortilla chips, or Terra brand veggie chips
- vegetables we especially love carrots, jicama, and cucumber, fresh
Instructions
- To a molcajete or mortar and pestle, add the rosemary, serrano pepper, and garlic clove. At first, mash and pound the ingredients softly to break them down before slowly grinding in a circular motion to completely pulverise the mixture.
- Note: If you don’t have a mortar and pestle or molcajete, simply mince the garlic, serrano pepper, and rosemary finely.
- Next, add the ripe avocados and mash until fluffy and light, being sure to fully combine them with the garlic, serrano, and rosemary.
- Lastly, add lime (start small and work your way up as to avoid overpowering the avocado flavor) and salt to taste. Taste and adjust flavor as needed, adding more lime juice for acidity or sea salt to taste.
- Serve immediately with chips or tortillas of choice. This would also make an excellent sandwich spread or sauce for tacos and more. Store well sealed in the refrigerator for up to 24 hours (best when fresh). Not freezer friendly.
Notes
- This recipe is adapted from a cooking class at Flora Farms, incorporating unique flavors.
- Nutrition estimates exclude optional ingredients and use the lower amount of salt.
- For best flavor, prepare and serve immediately; refrigerate sealed and consume within 24 hours.
- This guacamole works well as a dip, sandwich spread, or sauce for tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(~1/4-cup servings)
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1quarter-cup servings | |
| Calories | 93 | 5% |
| Carbohydrates | 5.17g | 2% |
| Protein | 1.1g | 2% |
| Fat | 8.4g | 13% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5.34g | 27% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 122mg | 5% |
| Potassium | 285mg | 6% |
| Fiber | 3.8g | 15% |
| Sugar | 0.21g | 0% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 5.81mg | 6% |
| Calcium | 10.32mg | 1% |
| Iron | 0.38mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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