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Restaurants›Carmelita's Méxican Restaurant›Gf Guacamole Recipe

Gf Guacamole Recipe

Name: Carmelita's Méxican Restaurants GF GUACAMOLE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 count ripe avocados; 2 tbs fresh lime juice; 1 tsp kosher salt; 1 tsp black pepper; 1 tbs extra-virgin olive oil; 1 count roma tomato, seeded and small dice; 0.25 cups small white or red onion, finely diced; 2 tbs fresh cilantro, chopped; 0.5 count jalapeño, seeded and minced; 1 tbs fresh lime juice (for pico); 0.25 tsp salt (for pico); 0.5 cups queso fresco, crumbled; 1 count chipotle peppers in adobo; 1 tbs adobo sauce; 2 tbs plain Greek yogurt or sour cream (to lighten, optional); 0.5 tbs fresh lime juice (for puree); 1 tbs water (to thin as needed); 0.25 tsp salt (for puree); 1 tbs extra cilantro or microgreens (optional garnish); 2 cups tortilla chips (gluten-free) or veggie sticks

Inspired by Carmelita's Méxican Restaurant

Time25m

Serves6

AVOCADO PICO QUESO FRESCO CHIPOTLE PUREE

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Frequently paired with

The best thing to pair and share with GF GUACAMOLE

Selected to serve

Add Some Horsepower with a Komos Tequila flight

Cristalino, Reposado, Anjeo.

smooth · rich · complex

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Ingredients

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Guacamole Base

3 count ripe avocados

2 tbs Fresh lime juice

1 tsp kosher salt

1 tsp black pepper

1 tbs extra-virgin olive oil

Pico de Gallo

1 count roma tomato, seeded and small dice

1/4 cups small white or red onion, finely diced

2 tbs Fresh cilantro, chopped

1/2 count jalapeño, seeded and minced

1 tbs fresh lime juice (for pico)

1/4 tsp salt (for pico)

Queso Fresco Garnish

1/2 cups queso fresco, crumbled

Chipotle Puree

1 count chipotle peppers in adobo

1 tbs adobo sauce

2 tbs plain Greek yogurt or sour cream (to lighten, optional)

1/2 tbs fresh lime juice (for puree)

1 tbs water (to thin as needed)

1/4 tsp salt (for puree)

Finishing & Serving

1 tbs extra cilantro or microgreens (optional garnish)

2 cups tortilla chips (gluten-free) or veggie sticks

Method

Guacamole Base

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Use a fork or potato masher to mash avocados to a chunky-smooth texture, leaving some small chunks for mouthfeel.

Stir in 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 tablespoon olive oil. Taste and adjust seasoning lightly; set aside while you prepare pico and puree so flavors meld.

Pico de Gallo

Combine the small-diced roma tomato, 1/4 cup finely diced onion, 2 tablespoons chopped cilantro and 1/2 seeded/minced jalapeño in a small bowl.

Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt, stir to combine. Taste and adjust heat or salt as needed. Let rest 5–10 minutes to allow flavors to marry.

If you prefer a drier pico, drain any excess tomato juice on paper towel before assembly.

Chipotle Puree

In a small blender or using an immersion blender, combine 1 chipotle pepper (remove seeds for milder heat if desired), 1 tablespoon adobo sauce, 2 tablespoons Greek yogurt (or sour cream), 1/2 tablespoon fresh lime juice and 1 tablespoon water.

Blend until smooth. If too thick, add water 1/2 teaspoon at a time to reach a pourable, ribbon-like consistency. Season with 1/4 teaspoon salt and taste; add more lime or a pinch of sugar if needed to balance smoky heat.

Queso Fresco Garnish

Crumble 1/2 cup queso fresco and keep chilled until ready to finish the guacamole.

Assembly & Serve

Taste the mashed avocado base once more and adjust salt or lime to preference.

Spoon the guacamole into a shallow serving bowl, smoothing the top slightly.

Evenly spoon the pico de gallo over the center of the guacamole, leaving a border of green around the edge for presentation.

Drizzle or artistically dot 1–2 tablespoons of the chipotle puree over the pico and around the guacamole surface for smoky heat and visual contrast.

Sprinkle the crumbled queso fresco over the top and finish with 1 tablespoon chopped cilantro or microgreens if using.

Serve immediately with 2 cups gluten-free tortilla chips or veggie sticks. If not serving right away, press plastic wrap directly on the surface of the guacamole to minimize browning and refrigerate up to 4 hours; add pico, queso and puree just before serving.