kitchenetteblog | Simple, Delicious Recipes for Everyday Cooks

SPICY GUACAMOLE RECIPE

If you don’t want this too spicy, you can take the seeds out of the pepper or simply add less. Regardless of your desired spice level, be sure to add the pepper, onion, cilantro, and lime cautiously. Add around 1/2 to 3/4 of each of these ingredients at first, taste the guacamole, then add more as you see fit.

INGREDIENTS

6 ripe hass avocados (about 2 pounds)
juice from 2-3 limes

1 large tomato, seeds and pulp removed, diced
1 serrano chili, minced
1/2 a red onion, minced

3/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
a few turns of freshly ground black pepper

1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

METHOD

Cut the avocados in half, remove the pits, and place in a bowl. Squeeze the juice of two limes over the avocados and mix well. This will keep them form turning brown. Use your knife to cut up the avocados, but leave them in fairly large chunks. They’ll continue to break up as you mix in the rest of the ingredients.
Add the rest of the ingredients. Remember to be mindful of the fresh ingredients, they can be potent at times! Carefully mix everything together, trying not to turn the avocados into complete mush.
Taste and add more lime juice, serrano chili, onion, and cilantro if necessary.

YIELDS

About 4 cups

To store leftovers, or if making ahead of time: cover with plastic wrap directly touching the surface of the guacamole to prevent browning. Refrigerate.

CONCLUSION

Avocadoes and guacamole are one of the favorite dishes of mine and many people across the world that’s why we made this recipe. you can add some adobo sauce to make it more flavorful if you like to taste.

Any glaze ingredients you might not have should be easy to find in the Asian section of your grocery store. They’re all great ingredients with a lot of versatility – good ones to have around!

The fish sauce is optional, but it gives the dish that extra savory quality. I promise the end result doesn’t taste fishy, but if it weirds you out or you want to make the dish vegetarian, you can leave it out. There is also a vegan fish sauce recipe over at The Kitchn. I haven’t tried it, but it sounds good to me!

SERVES

4-6 as a side

INGREDIENTS

2 lb broccoli crowns
1/4 cup water
3 tablespoons hoisin sauce

3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon + chili garlic sauce (add more to up the spice level)

1 tablespoon rice wine vinegar
1/2 teaspoon fish sauce (optional)
1/2 teaspoon sesame seed oil

1 teaspoon cornstarch
vegetable oil
toasted sesame seeds for garnish

METHOD

Chop the bottom off the broccoli stems and discard. Cut off the broccoli florets and cut into medium sized pieces. Peel the remaining stems and cut into matchsticks roughly the length of the broccoli florets.
In a small bowl whisk the water, hoisin, sugar, soy sauce, chili garlic sauce, rice wine vinegar, fish sauce and sesame seed oil until combined. Whisk in the cornstarch until well combined.
Heat a large pan over medium-high heat for a couple minutes, then add enough vegetable oil to coat it. Add the broccoli, toss to coat in the oil and cook until well browned and almost cooked through (poke a few pieces with a fork to test). Add the sauce, stir and lower the heat a bit. Simmer for a couple more minutes until the broccoli is cooked through and glazed with the sauce. Garnish with sesame seeds.

Tip: Some people also like to drizzle some melted cheese of your broccoli recipe for great taste of the meal.

Conclusion

If you like to eat healthy dishes that are tasty to eat and easy to make then must try broccoli recipe shared above as broccoli is very nutritious and the recipe shared above is simple to make for novice and experts also. steps shared above are easy to follow to make broccoli dish which is popular in Asian countries but is now gaining popularity in western region also due to its scrumptious flavor profile when glazed with many different natural spices, herbs, marinades and sauces.