Spicy Guacamole with Jalapeno-Mango and Chips

Name: Spicy Guacamole with Jalapeno-Mango and Chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 avocado, peeled and pitted; 2 Tbsps chopped fresh cilantro; 2 whole jalapeno chiles; 79 milliliters peeled and diced jicama; 1 lime, juiced; 8 servings Kosher salt and freshly ground black pepper; 8 servings Kosher salt and freshly ground pepper; 2 mangoes, peeled, pitted and diced; 0 larges red onion, minced; 8 servings Tortilla chips, for serving; 2 Tbsps vegetable oil

Spicy Guacamole with Jalapeno-Mango and Chips could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 3g of protein, 13g of fat, and a total of 239 calories. This recipe serves 8. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of mangoes, vegetable oil, jalapeno chiles, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mexican cuisine. If you like this recipe, you might also like recipes such as Spicy Mango Guacamole, Spicy Mango Guacamole, and Spicy Guacamole With Mango.

Instructions

Mash the avocado in a medium bowl.

Ingredients you will need

Avocado

Equipment you will use

Bowl

Mix in the Jalapeno-Mango Salsa and jicama. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Jalapeno Pepper

Jicama

Mango

Salsa

Serve with homemade or purchased tortilla chips.

Ingredients you will need

Tortilla Chips

Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl.

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Jalapeno Pepper

Vegetable Oil

Equipment you will use

Mixing Bowl

Frying Pan

Add the cilantro, mangoes, lime juice and onions and season with salt and pepper.

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Salt And Pepper

Lime Juice

Cilantro

Mango

Onion

Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

Ingredients you will need

Salsa

Equipment

Bowl

Mixing Bowl

Frying Pan

Ingredients

Servings:

avocado, peeled and pitted 2Tbsps

chopped fresh cilantro 2

whole jalapeno chiles 79milliliters

peeled and diced jicama 1

lime, juiced 8servings

Kosher salt and freshly ground black pepper 8servings

Kosher salt and freshly ground pepper 2

mangoes, peeled, pitted and diced 0larges

red onion, minced 8servings

Tortilla chips, for serving 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Guacamole on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is King Estate Domaine Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 50 dollars.