Roasty Guacamole
A classic zesty guacamole with a spicy bang!
Ingredients
- 4 Avocados
- 1/2 Red Onion finely diced
- 1 Jalapeno green
- 1 Bunch Cilantro* chopped (see note)
- 1 Lime plus more, to taste
- 1 Clove Garlic finely diced
- 2 tsp Sea Salt
- Olive Oil (or choice of oil) for drizzling
Instructions
- Preheat oven to 465°
- On a small parchment-lined pan, drizzle jalapeno with olive oil (or oil of choice) and sprinkle with salt. Roast for 15-20 minutes, checking every 5 minutes after the first 10 for doneness.
- While jalapeño is roasting, finely dice red onion and garlic
- Halve and pit avocados into a bowl. Immediately squeeze one half of the lime over the avocados to prevent oxidation (browning).
- Lightly mash avocados with a fork, being careful not to over-mash into a puree
- Switching to a spoon, stir in red onion and garlic
- Once jalapeño is cooled enough to handle, dice and stir into avocado mix
- Fold in cilantro to taste
- Fold in salt and the remaining lime juice**. Taste as you go as the level of saltiness is entirely up to your preference.
Notes
- *You can substitute parsley if you do not like cilantro
- **If you are serving immediately, use your remaining lime juice. If making ahead, reserve a little lime juice to put directly over the top of your guacamole before refrigerating in an airtight container.
- If you find yourself needing to wait for the jalapeño to cool further, be sure to cover the guacamole in an airtight container and refrigerating until you're ready to proceed