Oaxacan Toasted Pepita Guacamole
Crunchy texture added with toasted pumpkin seeds and serrano chiles.
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Ingredients
- 3 large Ripe Hass avocados
- 1/2 cup Raw pumpkin seeds (pepitas)
- 2 whole Serrano chiles, minced
- 1/4 cup White onion, finely diced
- 1/4 cup Fresh cilantro, chopped
- 2 tablespoons Fresh lime juice
- 1 teaspoon Kosher salt
- 1/4 teaspoon Ground cumin
- 1 teaspoon Olive oil
- 2 tablespoons Cotija cheese, crumbled(optional)
Instructions
- 1
Place a small skillet over medium heat and add the olive oil and pumpkin seeds.
- 2
Toast the pepitas for 3-5 minutes, stirring constantly until they turn golden and begin to pop, then set aside to cool.
- 3
In a large bowl or molcajete, mash the diced onion, minced serrano chiles, and salt into a coarse paste.
- 4
Halve the avocados, remove the pits, and scoop the flesh into the bowl with the chile paste.
- 5
Gently mash the avocado with a fork, keeping it slightly chunky for a traditional Oaxacan texture.
- 6
Fold in the lime juice, ground cumin, and chopped cilantro until just combined.
- 7
Stir in half of the toasted pumpkin seeds to incorporate that signature crunch throughout.
- 8
Top the guacamole with the remaining toasted pepitas and optional cotija cheese before serving.
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