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Add Some Spice to Your Halloween with Three Avocado Treats

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Spicy Spookamole

Looking for ways to add fun to your Halloween parties? Try one of these recipes from Avocados from Mexico. Deviled eggs become Deviled Eyeballs, guacamole is transformed into Spicy Spookamole, and the Sorcerer’s Soup is a refreshing, cold mix of avocado and chicken broth with a touch of hot sauce.

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Spicy Spookamole

2 fully ripened avocados, halved, pitted, peeled and diced
1/4 cup chopped white onion
1/3 cup roughly chopped cilantro
2 tablespoons freshly squeezed lime juice
2 tablespoons chipotle chiles in adobo sauce, seeded and chopped
4 ounces fresh, uncooked Mexican chorizo, casings removed coarsely chopped
Salt, to taste

In bowl, combine avocados, onion, cilantro, lime juice, salt and chipotle; mash until combined but still chunky. Heat a medium-sized pan over medium-high heat; add chorizo. With a wooden spoon, break chorizo into smaller pieces as it cooks. Cook and stir until brown and crisp, about 5 to 6 minutes. With slotted spoon, transfer chorizo onto guacamole. Serve with chips or raw vegetable sticks, if desired.

Makes 4 to 6 servings.

From Avocados from Mexico

Deviled Eyeballs

8 hard-boiled eggs
2 fully ripened avocados from Mexico, halved pitted, peeled and diced
2 tablespoons lemon juice
1 tablespoon grated horseradish, drained
1/2 teaspoon salt
1/4 teaspoon ground or cracked black pepper
1/8 teaspoon ground red pepper (cayenne)

Devilish eyes:
3 tablespoons mayonnaise
Red food coloring
Black olive slices

Deviled Eyeballs

Peel eggs; cut in half lengthwise. Remove yolks to medium bowl; arrange whites on serving platter. To bowl of yolks, add avocados and lemon juice; mash until smooth, mixing well. Stir in horseradish, salt and peppers. Fill egg white halves with heaping tablespoon of mixture, piling high; sprinkle with herbs, if desired.

To make devilish eyes: Mix 3 tablespoons mayonnaise and 50 drops red food coloring; spoon into small plastic bag. Cut the very tip off one corner of the bag; squeeze red mayo through the hole and pipe onto eggs. Top with sliced black olives to form eyeballs.

Makes 16 egg halves.

From Avocados from Mexico

Sorcerer's Soup

Sorcerer’s Soup

2 fully ripened avocados, halved, pitted and peeled
2 (14-ounce) cans fat-free chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 cup Mexican crema, crème fraîche or sour cream, for garnish
Finely diced tomatoes, for garnish
Finely chopped parsley or cilantro, for garnish

In the container of a blender combine 1 of the avocados, 1 can of the broth, pepper, salt and hot pepper sauce. Process until smooth and creamy; transfer to a medium bowl. Repeat with remaining avocado and broth; stir into the bowl. Place a piece of plastic wrap on surface of the soup; refrigerate until very cold. To serve, ladle soup into bowls, dividing evenly. Garnish each portion with a spoonful of cream and a sprinkling of tomatoes and parsley.

Makes 4-6 servings.

From Avocados from Mexico

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