Peruvian Guacamole Recipe
avocado, sweet potato, grilled corn, poblano, red onion, puffed quinoa, tortilla chips
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Ingredients
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Fresh Ingredients
Method
Preparation Steps
- 1
Prepare the Sweet Potato
Peel the sweet potato and cut it into small cubes. Boil these cubes in salted water until they are tender, about 15 minutes. Drain and let cool.
- 2
Grill the Corn and Poblano
Grill the corn on the cob until slightly charred. Let it cool, then cut the kernels off the cob. For the poblano pepper, roast it over an open flame until the skin is blistered. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin, remove seeds, and chop finely.
- 3
Prepare the Avocado
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until smooth but still slightly chunky.
- 4
Combine Ingredients
Add the cooled sweet potato, grilled corn, chopped poblano, and finely chopped red onion to the mashed avocado. Gently mix together until well combined.
- 5
Serve
Transfer the Peruvian guacamole to a serving bowl, top with puffed quinoa for crunch, and serve with tortilla chips on the side.
