Mellow Smoke Guacamole
Ever since I came to the United States, guacamole has held a special place in my culinary repertoire. Its creamy texture and vibrant flavors, evoke feelings of warmth and joy, making it a beloved dish during gatherings and family mealtime. There’s something inherently comforting about the combination of ripe avocados, lime, and salt, which creates a base for endless variations. However, I discovered a delightful twist that took my love for guacamole to new heights: the addition of roasted skinned and seeded jalapeño peppers. The peppers not only add a mild smokiness but also enhances the guacamole’s overall profile without overpowering its essence. This unique flavor combination turns an already delightful dish into something extraordinary.
The Step by Step Cooking Guide
To create a perfect mellow smoke guacamole, begin by preheating the oven to 425 °F. While the oven is heating, prepare the jalapeño peppers. Take one jalapeño, wash it thoroughly, season it and place it on the baking sheet. Roast it in the preheated oven for about 20 minutes, or until the skin is charred and blistered. This roasting process mellows the heat of the peppers and enhances their flavor.
Once the jalapeño is roasted, remove it from the oven and let it sweat for 15 minutes.
After 15 minutes, skin should peel off easily.
Next, slice the jalapeño open, remove the seeds for less heat. The roasted jalapeno will provide a delightful smokiness to your guacamole.
While the jalapeno is cooling, cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Using a spoon, mash the avocados and jalapeno to your preferred consistency – smooth or chunky, depending on your personal taste.
To enhance the flavor profile, incorporate additional ingredients: half lime juice, cilantro, salt and pepper. These ingredients will enrich your guacamole, harmonizing with the mellow smoke flavor from the jalapeño. Taste and adjust the salt and lime juice as needed.
Mellow Smoke Guacamole
Ingredients
Equipment
Method
- Preheat the oven to 425℉.
- Wash and pat dry the jalapeño.1 jalapeño pepper
- Season with 1/4 tsp oil and 1/8 tsp salt.1/4 tsp oil, 1/8 tsp pink salt
- Place the aluminum sheet over a baking tray, top with seasoned jalapeño.
- Bake in the oven for 20 mins, flip half way.
- After the pepper is roasted, transfer it to a bowl and cover with the aluminum foil for 15 min.
- Remove the aluminum foil. Remove pepper skin, and seeds. Put the flesh in a ceramic or mixing bowl.
- Peel off avocado skin and add them with the jalapeño pepper.2 ripe avocados (see notes 1)
- Use spoon to smash the pepper and avocado until they become blended mixture.
- Add 3/8 tsp onion powder, 1/2 lime juice, 2 tbsp cilantro leaves, 1/4 tsp pink salt and 1/8 tsp ground black pepper. Mix them well.3/8 tsp onion powder, 1/2 lime, 2 tbsp packed cilantro leaves, 1/4 tsp pink salt, 1/8 tsp ground black pepper
- Store the guacamole in the refrigerator.
Notes
- Selecting the perfect avocado at the store can be a challenge. The most reliable method is to buy firm ones and let them ripen at room temperature for a few days. Check them daily, and once they reach your desired softness, move them to the refrigerator to stay fresh.
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This versatile recipe is the perfect addition to chips and dip, avocado toast, tacos, or as a side dish for fajitas—it’s simply delicious.
