Charred Jalapeño-Lime Guacamole
Complex taste with simple ingredients, smoky Charred Jalapeño-Lime Guacamole is fabulous as a snack or appetizer. Schmear on tacos or toast, or dollop on your favorite Mexican inspired soup or enchiladas! vegan + gluten free.
- 1 Jalapeño use two for extra spicy or if the jalapeños are mild
- 2 Large Avocados
- 1/2 tsp Garlic Granuals or fresh minced garlic
- 1/2 tsp Fine Sea Salt or adjust to taste
- 1 1/2 Tbs Fresh Lime Juice
- 2 Tbs Fresh Cilantro chopped
For Charring the Jalapeño(s):A. On Gas Stove-Top or Grill: Char on the grate over an open flame, using a pair of tongs to rotate the jalapeño(s) as needed to char all sides, about 5-10 minutes total. It's okay if the flame touches the jalapeño, just keep your eye on it. Remove from stove or grill and cool. There's no need to peel the skin of the jalapeño. Remove the stem and finely mince the jalapeño(s), including the seeds which may be removed for a less spicy flavor (I leave them in).B. In Oven: Line a pan with parchment or without is okay too. Set the oven rack to the top setting. Preheat oven to broil. Char the jalapeño(s), turning them to get all sides blackened for about 5-10 minutes. Remove from oven and cool. Remove the stem and finely mince the jalapeño(s), including the seeds which may be removed for a less spicy flavor (I leave them in).
Scoop out the flesh of the avocados. In a medium bowl, add the avocado flesh, garlic, salt, lime juice and minced jalapeño(s). Use a potato masher to mash until some chunks remain, or make it extra creamy my continuing to mash. Stir in the fresh chopped cilantro. Allowing to set for at least an hour allows the flavors to marry.
*Recipe doubles with ease.
Avocado Tips: To find the perfect avocado, I choose avocados that are firm, that do not yield to finger pressure. They're not ripe at this stage, but I like to ripen at home. While this takes some planning ahead, it ensures that the avocado isn't bruised or have soft spots. When ripening at home, I place them in a basket at room temperature and check on them about every other day until they yield to gentile pressure. This is when I put them in the refrigerator. Here, they'll stay chilled and it slows the ripening processes allowing me to use them as needed within about a 4-5 days.
Charring Jalapeños: I typically char 3-4 jalapeño at a time and freeze any remaining for use in salsa, pepita crema or tomatillo salsa. Simply char and cool the jalapeño. Freeze them individually on a sheet pan. Once frozen, transfer the jalapeño to a storage container. Thaw when ready to use.
Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 487mg | Fiber: 7g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 15.9mg | Calcium: 12mg | Iron: 0.6mg