Jerk Guacamole

Guacamole For Chefs

Jerk Guacamole


  • 3/4 c. Avocados From Mexico, stage 4, pitted, peeled, mashed
  • 1/2 c. Fresh mango, grilled, 1/4" dices
  • 1/4 c. Jerk Paste
  • 2 T. Fresh lime juice
  • 1 t. Kosher salt
  • 1 T. Scallions, shaved on a bias
  • Jerk Paste
  • 1/4 c. Garlic cloves, minced
  • 2 c. Scallions, 2" dice
  • 1 T. Thyme, fresh, stemmed
  • 2 T. Habanero peppers, seeded and minced
  • 2 T. Ginger, minced
  • 1/4 c. White vinegar
  • 1 T. Water
  • 1 T. Light brown sugar
  • 1/2 t. Allspice, ground
  • 1/4 t. Nutmeg, ground
  • 1 t. Kosher salt


    Jerk Guacamole
  1. In a medium bowl, fold together fresh mashed avocado, diced grilled mango, jerk paste, fresh lime juice, and kosher salt until all ingredients are evenly combined.
  2. Transfer to holding container and press plastic wrap to the surface of the guacamole. Hold in the refrigerator until ready for use.
  3. When ready to use, transfer the Jerk Guacamole into a serving bowl and garnish with sliced scallions.
    Jerk Paste:
  1. Combine all the ingredients in a food processor and blend on high until smooth. Transfer the Jerk Paste into an airtight container and reserve in the refrigerator until ready to use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

Share On Twitter Twitter
Share On Facebook Facebook
Share On Pinterest Google+
Send Email Google+
Share On Share
Twitter Facebook Google+ Google+ Share