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Tuesday, May 8, 2018

Wasabi Guacamole

The back story.... I've been wanting to make more of my Wasabi & Soy Roasted Almonds, but I was out of fresh Wasabi powder. I found some at an Asian supermarket in San José last week, but the smallest quantity they sell is a 1 kilogram bag (2.2 pounds for those of you not on the metric system). I divided it into 9 vacuumed sealed bags of 100 grams each, and put the remainder in a small jar for use now. To keep the wasabi as fresh as possible, I'm storing all of it in the freezer.

Avocados are in season right now, so I made a batch of guacamole today, following my favorite recipe, but for a twist I added wasabi powder. Absolutely amazing! Guacamole will never be the same in my house.

  • 3 cups of diced and gently mashed avocado
  • ½ cup of diced onion
  • ¾ cup of diced tomato
  • ½ fresh minced jalapeño
  • ¼ cup of chopped cilantro
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of cumin powder
  • 1 tablespoon of wasabi powder
  • ¼ cup fresh lime juice
  • Salt and pepper to taste
  • Dice and gently mash avocado
  • Dice onion and tomato
  • Mince jalapeño
  • Chop cilantro
  • Gently fold in the garlic, cumin, wasabi and lime juice
  • Add salt and pepper to taste
Important note: Heat will breakdown the taste of wasabi, so store it in the refrigerator or freezer. The intensity of the wasabi will increase after it is added to the guacamole, so adjust the quantity to suit your palate.

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