Guacamole con Chile Tatemado y Pepitas

This healthier, budget-friendly Mexican-style guacamole gets uniquely smoky-heat from charred jalapeño and extra nutrition from crunchy pepitas—packed with fiber, heart-healthy fats, and micronutrients for a satisfying snack.

Ingredients

• 3 ripe avocados
• 1 jalapeño (or 1–2 serranos for more heat)
• 1/4 small white onion, finely minced
• 1/3 cup fresh cilantro leaves and tender stems, finely chopped
• 1 lime, juiced (plus extra to taste)
• 2 tbsp pepitas (pumpkin seeds), toasted
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika (optional but excellent for smoky depth)
• 1/4 tsp fine salt, plus more to taste
• Black pepper, to taste
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• 1/2 cup diced tomato (optional; use if you want it fresher/lighter)

Method

• 1

  Step 1: Char the chile (tatemar)

  Heat a dry skillet (cast iron if you have it) over high heat. Add the jalapeño and cook, turning, until blistered and blackened in spots all over, 4–5 minutes. Cool 2 minutes, then finely chop (remove seeds for milder; keep for spicier).

• 2

  Step 2: Toast pepitas

  In the same skillet, toast pepitas over medium heat, shaking often, until puffed and fragrant, 2–3 minutes. Cool, then lightly crush with the side of a knife (some whole is great for crunch).

• 3

  Step 3: Mash avocados

  Halve and pit avocados. Scoop into a bowl and mash with a fork to your preferred texture (chunky is great for a snack dip).

• 4

  Step 4: Build the flavor base

  Add onion, cilantro, grated garlic, cumin, smoked paprika (if using), salt, pepper, and chopped charred chile. Squeeze in lime juice.

• 5

  Step 5: Finish + adjust

  Fold in pepitas (and tomato, if using). Taste and adjust: more lime for brightness, more salt to make flavors pop, more chopped chile for heat.

• 6

  Step 6: Serve

  Spoon into a small bowl and top with a pinch of crushed pepitas and extra cilantro. Eat with veggie sticks, whole-grain crackers, or baked corn tortillas.

Tips

• **Make it spicier (without ruining balance):** Use serrano instead of jalapeño, and char **two** chiles—add the second gradually to control heat.
• **Make it uniquely Mexican:** Add a tiny pinch of **cinnamon** (yes!) or **Mexican oregano** if you have it—both make the guac taste “restaurant-level” without extra cost.
• **Budget protein boost:** Stir in **1/2 cup drained black beans** (lightly mashed) for a heartier, still snackable dip with extra fiber and protein.
• **Keep it greener longer:** Press plastic wrap directly onto the surface to reduce browning; refrigerate up to 24 hours.
• **What to serve with:** Cucumber rounds, jicama sticks, carrot sticks, baked tortilla triangles, or spooned onto tostadas for a quick mini-snack.

Nutrition (per serving, estimate)