| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 188 | 15g | 2.1g | 12g |
| sugars | fibre | protein | salt |
| 1g | 7g | 2g | 0.4g |
There’s a kind of magic embedded within the recipe of Epazote Style Guacamole – a fantastic fusion of my love for fresh produce and the influence of my Irish heritage. This isn’t an age-old family recipe, but one I’ve come to adore and incorporate regularly into my kitchen repertoire. The blend of ripe avocados, piquant epazote leaves, and tangy lime juice creates a melody of flavors that not only delight the tastebuds but also bring extensive health benefits to the table.
The Healthful Harmony of Ingredients
Each ingredient in Epazote Style Guacamole contributes to a dietary symphony of health benefits. Avocados, for instance, are famous for their heart-healthy monounsaturated fats, fiber, and high levels of potassium. Epazote is an indigenous Mexican herb known for its digestive benefits and distinct flavor. Together, they open a world of healthful indulgence that’s hard to resist.
The savoury blend of red onion, jalapeno, and garlic not only amplifies the flavor but also, their antioxidant properties. The inclusion of lime juice is no accident – besides imparting a zestful flavor, it’s also a rich source of vitamin C.
A Versatile Delight
While not exactly an echo of traditional Irish fare or a classic New England seafood dish, this guacamole does bear semblance to Irish champ (mashed potatoes with green onions) that my grandparents made and the seafood ceviches adorned with a flourish of cilantro commonly found in Boston. It’s an effortless bridge between the traditional and the contemporary in my kitchen.
One of the best things about this guacamole is its versatility. It pairs perfectly well with traditional tortilla chips, a side to grilled fish, a topping for your homemade tacos, or as an unconventional but delightful spread on whole wheat toast. Whenever Laura, my partner, and I host weekend brunches, Epazote Style Guacamole is an undeniable hit, even with our little one who enjoys the rich, creamy texture.
Avocados and limes are not just your regular fruit. They offer immense health advantages and coupled with other nutrient-rich ingredients, this Epazote Style Guacamole ensures you’re not only indulging your palate but also feeding your health. Overall, it’s a plateful of flavors with a good dose of nutritional benefit mixed in; the kind of recipes that make me dazzled by the culinary world’s unlimited potentials.
What You’ll Need
- 3 ripe avocados
- 1 cup of epazote leaves, finely chopped
- 2 medium-sized tomatoes, diced
- 1 small red onion, finely chopped
- 1 jalapeno, seeds removed and finely chopped
- 2 cloves of garlic, minced
- Juice of 2 limes
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1/2 cup of cilantro, chopped
Method
Step One
First, you need to prepare your ingredients. You will need to finely chop the epazote leaves, dice the tomatoes, finely chop the red onion, remove the seeds and finely chop the jalapeno, mince the garlic cloves, juice the two limes, and chop the cilantro. Set aside these ingredients.
Step Two
Next, start with the avocados. Cut the avocados into halves and remove the seeds. Using a spoon, scoop out the flesh of the avocados and place it into a large bowl.
Step Three
Then, use a fork or a potato masher to mash the avocado flesh until it reaches your desired consistency. Some people prefer to leaving a few chunks for texture, but you can also mash it until it’s completely smooth.
Step Four
Now, add the epazote leaves, diced tomatoes, chopped red onion, chopped jalapeno, minced garlic cloves, lime juice, sea salt, and freshly ground black pepper to the mashed avocados. Mix until combined.
Step Five
Finally, fold in the chopped cilantro. This will give your guacamole an extra burst of flavor and color. Stir gently until the cilantro is evenly distributed through the guacamole.
Step Six
Your Epazote Style Guacamole is now ready to serve! For best results, serve immediately. However, if you need to store it, keep it in an airtight container in the fridge. Pro tip: To keep your guacamole from turning brown, stick the avocado pit in the guacamole until you’re ready to serve it.
