Chili Oil Guacamole
This Chili Oil Guacamole brings together the creamy richness of avocados with the smoky heat and subtle crunch creating a flavor packed dip with a fun twist. The chili oil not only adds heat, but also umami depth that balances perfectly with the freshness of the guac.
Servings: 2 people
Calories: 550kcal
Ingredients
Instructions
- Cut open 3 avocados and take out the seed. Scoop the avocado flesh out. Slice green onions and chop cilantro.
- Chop jalapeno (optional) and roughly chop a handful of peanuts.
- Mix your avocados, green onions, cilantro, and jalapeno together. Add soy sauce, salt, rice vinegar, lime juice, and some lime zest (add as much as you like). Now you’ve made guacamole!
- Add your chopped peanuts in a small pot. Heat on low medium for one minute until your peanuts get a little toasted and golden on all sides. Then add 1 tablespoon of chili oil. Mix together for 30 seconds and turn off heat. The chili can burn quickly so be careful!
- Place your guac in your serving bowl. And add your chili oil with peanuts on top!
- To make your wonton chips, cut the wontons in triangles and place on a baking tray with a light layer of oil and sprinkle of salt. Bake (or air fry) for 4 minutes at 350 degrees Fahrenheit or until golden.
Notes
Expert Tips
- Traditionally, a mortar and pestle is used to make guacamole. I used a fork to mash my avocados because I don't have a mortar and pestle.
- Cover with plastic wrap pressed directly on the surface to prevent browning if you're prepping ahead.
- Keep your avocado seed in the guacamole so it doesn't brown as quickly.
Nutrition
Calories: 550kcal | Carbohydrates: 27g | Protein: 7g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Sodium: 481mg | Potassium: 1502mg | Fiber: 21g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 32mg | Calcium: 46mg | Iron: 2mg