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February is a great month to treat yourself to a little spice. If you enjoyed guacamole at a Super Bowl party earlier this month and thought about making it at home, try this recipe, which uses jalapenos to add a touch of fire. You’ll find a couple of different suggestions for roasting the jalapenos — I’ve found it can also be done under a broiler if you check every few minutes. Read to the end for how to keep your guacamole green. From the Chestnut Street Inn Bed and Breakfast in Sheffield, Illinois, featuring “Gourmet Mediterranean Cuisine using locally grown foods”.
Roasted Jalapeno Guacamole
2015-01-30 10:28:32
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Ingredients
- 4 ripe avocados
- 1-2 jalapenos, roasted, peeled and chopped
- 4 scallions, minced
- 2-3 garlic cloves, minced
- 1 Roma Tomato, seeds removed and finely chopped
- Pinch Salt and Pepper
- 1 Lemon
- 1 tsp cumin
- 1 tsp paprika
- 2 Tbl cilantro, chopped
Instructions
- Over an open flame using tongs, char exterior of the jalapenos and place into a freezer bag.
- Or, alternately, if you have an electric oven, heat to 375 degrees and place jalapenos on a baking sheet and roast in the oven for approx. 15-20 min. or until the skins begin to blacken, then transfer to freezer bag.
- Allow jalapenos to sit for approx. 1/2 hour and then peel, chop and place into a bowl. Add chopped tomato, scallions and garlic. Run knife around pit of the avocado to slice it in half. Twist apart to expose pit. Strike the pit with a sharp butcher knife and remove.
- Score avocado meat into small chunks in the peel and remove with a tablespoon. Add to the bowl. Season with salt, pepper, cumin and paprika.
- Add juice of one lemon and 2 Tbl. chopped cilantro. Using a fork, lightly mash avocado and stir to combine. If you would prefer a smoother guacamole, put mixture in a food processor and puree to your liking. Note: If you are making this well in advance, add one drop of green food dye to the guacamole to keep it nice and green for longer.
- Serve with chips and crudités.
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