Mexican-Quebec Guacamole with Salted Herbs from Bas-Saint-Laurent
An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron
Inspired by a recipe prepared by our Mexican workers, this fresh and flavourful version revisits a classic crowd-pleasing dish with Salted Herbs from Bas-Saint-Laurent, which replace salt while delicately enhancing the flavours.
Preparation
15 min
Ingredients
- 3 ripe avocados, peeled and pitted
- 1 large handful fresh cilantro (optional)
- 1 small jalapeño, seeds removed (see tip*)
- ½ small yellow onion, halved
- 1 garlic clove<br/>
- 1½ to 1¾ tsp Classic Salted Herbs from Bas-Saint-Laurent
- 6 to 7 tsp lime juice, to taste
Preparation
- In a small blender, blend all ingredients (except the garnish) until smooth and creamy. Add a little water, if needed, to adjust the consistency.
- Taste and adjust the amount of Salted Herbs from Bas-Saint-Laurent as needed.
- Suggestion And Tips
- How to reduce the heat of jalapeños
To make jalapeños milder, remove the seeds and the white membranes inside the pepper. Most of the capsaicin responsible for the heat is concentrated in these parts. This will give you a softer, more balanced flavour while preserving the pepper’s characteristic freshness.
- Garlic substitution
If using jarred minced garlic instead of fresh garlic, 1 large garlic clove is equivalent to approximately 1 teaspoon of minced garlic.
- Serving suggestion
Guacamole is best enjoyed fresh, shortly after preparation, when it is still vibrant green and full of flavour. Serve it with toasted pita chips, tortilla chips, fresh vegetables, in tacos or as a topping for summer grilled dishes.
- Storage
This recipe can be stored in an airtight container in the refrigerator for approximately 1 to 2 days.
