Spicy Guacamole (as Halloween pumpkin puke)
Looking for some yummy fun this Halloween? This gross pumpkin puke is actually a delicious Spicy Guacamole. Go on, have some if you dare!
Ingredients
- 1 small to medium Halloween pumpkin (NOTE 1)
- 5 medium ripe avocado (approx, 1.2kg/2.6lb) (NOTE 2)
- 2 tbsp fresh lime juice
- 2 small firm tomatoes (seeds removed/ approx. 100gm/3.5oz) (NOTE 3)
- ½ small red onion (approx. 55gm/1.9oz, diced finely)
- ⅓ cup finely chopped coriander (cilantro)
- 2 tsp ground cumin
- 1 tsp cayenne pepper (more or less, adjust to taste) (NOTE 4)
- 1 tsp tabasco (more or less, adjust to taste) (NOTE 4)
- ¾ tsp salt
- ¼ tsp freshly ground black pepper
To serve (optional)
- corn chips, flat bread, crackers, carrot and celery sticks
Instructions
- Using a small sharp serrated knife, carefully carve a large circle at the bottom of the pumpkin. Use a large spoon to remove the seeds and stringy strands from the pumpkin. Use chalk or a removable marker to draw the pumpkin's face. Once you're happy with how the face looks, start carving. Take your time carving around the eyes as they may break off. Wipe off any remaining chalk away with a damp tea towel.
- Cut 3 avocados in half and scoop their flesh into a large bowl with the lime juice. Use a potato masher or fork to smash the avocado. Chop the remaining 2 avocados into small chunks and add them to the mashed avocados.Slice the tomatoes in half and scoop out the seeds, then discard them (doing this helps prevent the guacamole from becoming too mushy). Dice the tomatoes finely and add them to the avocado.
- To the avocado and tomato bowl, add the onions, coriander, cumin, tabasco, cayenne pepper, salt and pepper. Fold the ingredients together until combined. Have a taste and adjust to your liking. You may wish to add more salt, lime juice or cayenne pepper.
- Place a long plate near the pumpkin. Spoon some guacamole inside the pumpkin's mouth and along the plate to make it look like the pumpkin's puking.
Notes
(NOTE 1) Halloween pumpkin - These orange pumpkins are large and beautiful, and used for Halloween decorations. They have little flesh on them compared to other pumpkin varieties, so they're easier to carve. I got the smallest one I could find, but it still weighed approximately 3.5 kilos/7.7lbs.
(NOTE 2) Avocados - To check if the avocados are ripe before buying them, gently squeeze them and if it gives in, it's ripe. The avocados I used were medium-sized and weighed approximately 250gm/8.8lb). I used 5 avocados for this guacamole, 3 mashed and 2 roughly chopped. Doing this gives some chunky avocado in my guacamole, but this is optional, as you can simply mash all your avocados.
(NOTE 3) Tomatoes - Look for ripe but firm tomatoes. These contain less water so they will help prevent the guacamole from being too runny. I also like to scoop the seeds out of the tomatoes and discarded them before chopping them.
(NOTE 4) Tabasco and cayenne pepper - Everyone has different levels of heat they can handle. It's best to start with less, then adjust at the end to your liking.
Serving suggestions - Serve guacamole with corn chips, flatbread, crisps, carrot or celery stick.
Leftovers - Place the guacamole into an airtight container, then level it using the back of a spoon. Place some cling/plastic wrap over the top and press it firmly over the surface of the guacamole. This will help it stay green a little longer. Secure the lid and store it in the fridge for up to 2 or 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 166kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 193mgPotassium: 515mgFiber: 7gSugar: 1gVitamin A: 275IUVitamin C: 12mgCalcium: 19mgIron: 1mg