Roasted Jalapeño Guacamole
- Prep Time 15 minutes
- Estimated Cost $5.25
- 12 Comments
Well, the show premiered and I'm still here. Back in my sweet city of San Francisco, in my tiny-but-perfectly-mine kitchen, thrilled to be cooking with the glorious bounty of summer produce that San Francisco's farmers markets have to offer right now. My kitchen table is currently overlfowing with ripe nectarines, heirloom tomatoes, Meyer lemons, apricots and white peaches. Every meal offers an opportunity to celebrate summer. Though I must say I surprised myself by developing a great fondness for Los Angeles, I am still quite happy to be home.
Plus, I missed my writing coach.
And so, life goes on. The TV show is off and running (check it out Wednesdays at 8/7 Central on ABC Family!), and, save for a few trips back to LA for publicity, I am now returning to my regular life of cooking, writing and editing.
But first, 4th of July weekend is upon us! Evan and I will spend the 4th in my hometown of Santa Rosa watching my dad's band play at the Sonoma County Fairgrounds (did I mention my father plays keyboard in a honky tonk band made up entirely of legal professionals, called Court 'n' Disaster? IS THAT NOT THE MOST AWESOME THING YOU HAVE EVER HEARD?). Whatever you have planned for this weekend, I implore you to include this guacamole.
Here, I kick my guac up one step further by fire-roasting the jalapeño, rather adding it in fresh. By holding the chile over a flame (or sticking it under a broiler), I'm able to impart a sweet, smoky flavor into the jalapeño, that adds a wonderful depth of flavor to fresh guacamole.
I don't typically add tomatoes to my guacamole, but if you wanted to, it would surely be delicious.
Finally, while canned green chiles aren't the same, they'll still do quite nicely if you prefer to skip the roasting step.
Happy 4th of July! What are your plans for the holiday weekend?
- 1 green jalapeño $0.25
- 2 large or 3 medium-sized ripe avocados, pitted and peeled $3
- 1 clove garlic, minced Pantry
- 2 tablespoons finely chopped red onion (about 1/8 medium red onion) $0.50 for a whole onion
- 1 handful fresh cilantro, finely chopped $1 for a bunch
- juice of 1 lime $0.50
- 1/2 teaspoon salt Pantry
Recipe Serves 4
- 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.
- Rinse the jalapeño under cool running water and gently peel off the blackened part to reveal the soft flesh underneath.
- 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.
- Chop the chile finely and transfer to a mixing bowl.
- 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.
- Stir in the garlic, onion, cilantro, and lime juice. Stir gently to combine.
- Add the salt and stir to incorporate.
- Serve immediately, or refrigerate, sprinkled with lemon or lime juice and covered, for up to 3 hours.