INGREDIENTS:
1 green jalapeño
2 large or 3 medium-sized ripe avocados, pitted and peeled
1 clove garlic, minced Pantry
2 tablespoons finely chopped red onion (about 1/8 medium red onion)
1 handful fresh cilantro, finely chopped
1 lime
1/2 teaspoon salt Pantry
DIRECTIONS:
1.Use a metal skewer or tongs to hold the jalapeño over a gas stove flame, rotating until blackened (if you use a wooden skewer, make sure to soak it in water first so it doesn't catch fire). This can also be accomplished by putting the jalapeño under the broiler for a few minutes, then rotating to blacken it evenly.
2.Rinse the jalapeño under cool running water and gently peel off the blackened part to reveal the soft flesh underneath.
3.Slice off the stem and cut the jalapeño in half lengthwise. If you are sensitive to chile heat or are serving the guacamole to kids, carefully remove the seeds and discard.
4.Chop the chile finely and transfer to a mixing bowl.
5.To the bowl, add the avocado, and mash roughly with the back of a fork. Don't go crazy though--the guacamole should be a little bit chunky.
6.Stir in the garlic, onion, cilantro, and lime juice. Stir gently to combine.
7.Add the salt and stir to incorporate.
8.Serve immediately, or refrigerate, sprinkled with lemon or lime juice and covered, for up to 3 hours.
No comments:
Post a Comment