California might be the greatest place on earth. I’m not talking about Hollywood here. I’m not talking about the all the gold it once harbored in its hills. I’m not even talking about the Napa and Sonoma Valleys. California is important across the landscape of history for a place called La Habra Heights. Never heard of it? Allow me to enlighten you.
Three Chili Guacamole – Plated
Why Hass Avocados Are So Good
In 1926, a mail-carrier-cum-amateur-horticulturist named Rudolph Hass developed the specific cross-pollinated genus of arguably the most impeccable fruit ever grown: the Hass avocado. A better discovery than the light bulb. No offense, Edison.
This divine fruit is everything you want in a food: it is beautiful, it is lush, it is naturally creamy, and it is sky-high in nutrients . . . which is why this recipe is here!
Three Chili Guacamole – Chili Roasting
Healthy Guacamole
One of my main goals with Nutritionicity is to take the not-good-for-you recipes we know and love and convert them into nutritional powerhouses by ingredient modification. But every once in a while you come across a recipe which is naturally healthful, no modification required! And this spicy guacamole is one of them — and a hit every time it is served.
Three Chilli Guacamole – Ingredients
This fantastic dish can be made in under 15 minutes (including the chili roasting) and will be consumed even faster!
Three Chili Guacamole – Avocados
Fire-roasted Three Chili Guacamole
A note on ingredients: We use only organic produce for our guacamole — the avocados, the tomatoes, the lemon, right down to the cilantro. I know it may be difficult to find all of these items in organic versions where you live, but it is worth pursuing. The flavor is all the more natural and luscious.
Let’s begin!
Three Chili Guacamole – Chopped Ingredients
Three Chili Guacamole – Mixing Ingredients
Fire-roasted Three Chili Guacamole
This spicy and delicious snack can be made in 15 minutes and is a flash flood of nutrition. Enjoy the lush richness of this quacamole while getting a major infusion of monounsaturated fat, potassium, fiber, protein, vitamin C, vitamin B-6, and magnesium.
Ingredients
- 2 Hass avocados (other types of avocados may be used, but there really is no substitute for a Hass)
- 1 Jalapeño chili
- 1 Serrano chili
- 1 Anaheim chili
- 1/2 fresh onion (a Vidalia onion, if they are in season)
- 2 Roma tomatoes
- Lemon (for spritzing)
- 1 cup fresh cilantro (chopped)
- Sea Salt
- Black pepper
Instructions
- 1) Roast the three chilis over an open gas flame until the skin is nicely charred. If you do not have a gas stove, you can put the chilis on an aluminum-foil lined pan under the broiler in your oven until the skin begins to char and crack. Place on a plate to cool.
- 2) While the chilis are cooling, cut the two avocados in half lengthwise. Discard the seed, scoop out the fruit in spoonfuls and place in mixing bowl.
- 3) Spritz the cut avocado with lemon juice (or lime if your prefer a less tart taste), and toss.
- 4) Mash the avocado with a fork to the texture you prefer. You can use a potato masher if you like a smoother dip. If the avocado is extremely ripe, a wooden spoon may be enough.
- 5) Dice the tomatoes and onion, add to the avocado. Loosely chop most of the cilantro and add as well.
- 6) Cut the chilis in half and remove the seeds and veins of the peppers. Dice, reserving a few slices for garnish. The chilis get hotter in order of Anaheims, Jalapeños, and Serranos. So if you like it hotter, add more Serrano, and vice versa. Add to the avocado mixture.
- 7) Grind fresh black pepper and sea salt to taste. You can also add garlic powder and/or cumin to the mixture, but I feel the flavor of the avocados, chilis and cilantro are best left uncovered.
- 8) Spoon mixture into a serving bowl and sprinkle with remaining cilantro and a few pepper slices on top. Serve with tortillas or atop a fresh salad. Dig in!
Perfect for your upcoming Cinco de Mayo parties, though it’s awfully good any day you make it!
Leave a Reply