Peruvian-Inspired Guacamole

Ingredients

While traditional Mexican guacamole relies heavily on ingredients like lime juice, cilantro, and jalapenos, this Peruvian adaptation incorporates Peruvian yellow chili peppers, rocoto peppers, and a touch of huacatay, a Peruvian black mint. These additions infuse the guacamole with a distinct Peruvian flavor profile. We alse have the original recipe for Guacamole, so you can check it out.

• 3 ripe avocados 3 ripe avocados
• 1 Peruvian yellow chili pepper, seeded and finely chopped 1 Peruvian yellow chili pepper, seeded and finely chopped
• 1 rocoto pepper, seeded and finely chopped 1 rocoto pepper, seeded and finely chopped
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
• 2 tablespoons huacatay leaves, finely chopped 2 tablespoons huacatay leaves, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 9g (Sugars: 2g)
• Protein: 2g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. 2.
   Mash the avocados with a fork until desired consistency is reached.
3. 3.
   Add the Peruvian yellow chili pepper, rocoto pepper, red onion, lime juice, huacatay leaves, and cilantro to the bowl.
4. 4.
   Season with salt and pepper, and mix well to combine all the ingredients.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Serve immediately or refrigerate for up to 1 hour before serving.

Treat your ingredients with care...

• Avocados — Choose ripe avocados that yield to gentle pressure when squeezed. If they are not ripe enough, place them in a paper bag for a day or two to speed up the ripening process.
• Peruvian yellow chili pepper — Handle with caution and use gloves when deseeding and chopping, as they can be quite spicy. Adjust the amount according to your heat preference.
• Rocoto pepper — Similar to the Peruvian yellow chili pepper, rocoto peppers are spicy. Remove the seeds and membranes to reduce the heat level.
• Huacatay leaves — If fresh huacatay leaves are not available, you can use dried huacatay leaves or substitute with a combination of fresh mint and basil leaves.
• Lime juice — Use freshly squeezed lime juice for the best flavor.

Tips & Tricks

• For a creamier texture, blend half of the avocados in a food processor before combining with the mashed avocados.
• Adjust the spiciness by adding more or less Peruvian yellow chili pepper and rocoto pepper.
• Serve the guacamole with traditional Peruvian corn chips or plantain chips for an authentic Peruvian experience.
• To prevent the guacamole from browning, press a layer of plastic wrap directly onto the surface before refrigerating.
• Experiment with additional Peruvian ingredients like aji amarillo paste or queso fresco for added flavor and texture.

Serving advice

Serve the Peruvian-inspired guacamole as a dip with tortilla chips or as a condiment alongside grilled meats, seafood, or roasted vegetables. It also pairs well with Peruvian dishes such as ceviche or causa.

Presentation advice

Garnish the guacamole with a sprinkle of chopped cilantro and a few slices of Peruvian yellow chili pepper for a pop of color. Serve it in a traditional Peruvian pottery bowl or a wooden serving dish to enhance the presentation.