Ironwork's Guacamole Spice
A company I worked for, which is no longer around, made a guacamole blend very similar to this.
A company I worked for, which is no longer around, made a guacamole blend very similar to this.
- Carbohydrate 1.72992274445972 g
- Cholesterol 0.0217500000441273 mg
- Fat 0.330897588900392 g
- Fiber 0.71041046449807 g
- Protein 0.388353050010362 g
- Saturated Fat 0.101636022229208 g
- Serving Size 1 1 ounce (4g)
- Sodium 1.02050055571685 mg
- Sugar 1.01951227996165 g
- Trans Fat 0.0455557222228141 g
- Calories 9 calories
Step-by-step
- Mix ingredients together and use to season your homemade guacamole.
- Measure into a measure cup with a pour spout.
- Then use a funnel to put into a 3 ounce mason jar.
- Sprinkle 1-2 tablespoons into 2 mashed Hass avocados.
- Do not over mash.
- Leave a few bits so that you know it's fresh avocado.
- Add extra salt and lime juice to taste.
- I add chopped plum tomatoes.
- Use a tomato that does not have a lot of juice so that the dip does not get watery.
- This blend can also be used to season tacos or salsa.
Dry spice blends outperform liquid additions when seasoning high-fat fruits like avocado because they introduce zero unwanted moisture. Dehydrated citrus elements, such as lime juice powder, deliver the necessary acid without breaking the emulsion of the fruit. When combining fine powders like garlic and onion with coarser flakes like crushed red pepper, run the mixture through a fine mesh sieve to ensure even distribution of capsaicin throughout the batch. Stored in an airtight three-ounce glass jar kept in a dark pantry, this spice mix retains its aromatic volatile compounds for up to six months. Moisture is the primary enemy of dried herb blends; always use a bone-dry measuring spoon to scoop from the container to prevent clumping. When incorporating the blend into mashed Hass avocados, restrict the quantity to one or two tablespoons per two medium fruits to avoid overwhelming the delicate lipids of the flesh. Stop mashing while visible chunks remain to preserve textural contrast against the powdery seasoning. Plum tomatoes work best for mix-ins because their seed cavities contain minimal liquid, preventing the dip from turning watery. For individuals avoiding nightshades due to dietary restrictions, omit the paprika, jalapeno, and red pepper flakes entirely, substituting ground black pepper to maintain the necessary heat profile without capsicum. Beyond guacamole, this dry seasoning functions effectively as a rub for grilled white fish or as a finishing dust for roasted corn tortillas.
