Fire-Roasted Chili Guacamole
- Prep Time 0:20
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I had been making eyes with the plump, nearly-overripe avocado in the fruit basket on my kitchen table all day. I first noticed it when I got up this morning to make coffee, languishing amongst a few apples and a lone plantain, and it caught my eye again when I returned to the kitchen to make tea in the early afternoon (at which point I almost dove into it with a spoon and some salt and pepper, but somehow resisted). When dinnertime rolled around, however, I knew it was time to make it mine. Beneath it in the fruit basket, I found 2 dark green jalapeños, threw them into the fire of my gas burner, and made this smoky-sweet guacamole. Serve with chips or atop a burger.
- 2 green jalapeños $0.50
- 2 ripe avocados $3
- 4 green onions (scallions), sliced $1 for a bunch
- 1 clove garlic, minced Pantry
- 1 handful fresh cilantro, finely chopped $1 for a bunch
- 1 Roma tomato, finely chopped $0.25
- juice of 1/4 lemon $0.50
- salt and pepper to taste Pantry
Total Cost of Ingredients $6.25
Place the jalapeños on top of a gas burner, under a flame broiler or directly on the flame on a grill or barbecue. Allow the chilies to roast for 7-8 minutes on each side, until totally blackened and limp. Rotate and roast the other side for another 5-6 minutes. Carefully rinse the blackened chilies under cool running water and peel off their outermost layer, revealing smooth flesh. Chop the chilies finely and set aside.
Peel the avocados by slicing them in half, lengthwise, then using a knife to carefully remove the pits. Use a spoon to scrape the flesh into a mixing bowl, making sure to get it all. Smash the avocado with the back of a large fork, leaving it slightly chunky.
Gently stir in the roasted jalapeños, green onions, garlic, tomato, lemon juice, salt and pepper. Adjust seasoning to taste.
Serve or refrigerate covered immediately (the guacamole will keep, covered, for about an hour).