Smoky Guacamole

Smoky guacamole!! (Say that out loud and tell me it’s not fun.) seriously though, this guacamole is awesome. I tend to think of myself as a guac master, and most people don’t know how I make it, but I always get amazing feedback. I had a chef taste the batch that I had made in this blog post, and he looked at me and said “I could eat only that- every day.” I’m serious!

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So why am I letting you in on my secret? Well Chipotle just released their guacamole recipe and I decided to follow suit. Mine has a few more ingredients, but that’s what makes this recipe great! I love chipotle but their guac is just alright in my opinion. Mines better. Promise.

Yes, the basics of guacamole are avocado, onion, lime, salt and pepper. Lots of people put tomato in their guac, and I do too- about 75% of the time. It gives it a nice color but is not a necessity. In my opinion, you can barely even taste them. Another thing that may or may not be in your typical guac is jalapeño. When I’m home with my family, we constantly have jalapeños in the garden (hot peppers do well in Florida- not incredibly surprising) and I do like to use fresh jalapeños, but it can be overpowering to some. Especially when you have a particularly hot jalapeño.

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My solution to this issue- poblano peppers. I got a jar of poblano peppers from an awesome HelloFresh Recipe for a seared steak hash with a creamy poblano pan sauce. It’s one of their best, in my opinion. I can imagine fresh would be best, but these canned ones do the job beautifully. They have the spice of peppers with a perfect smoky flavor. It sounds a little weird to want a smoke flavor in your guacamole, but trust me. It’s freaking good.

Ingredients:

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  • 3 ripe haas avocados
  • Half of one onion- diced (red, white, yellow, whichever)
  • Juice from one lime
  • Diced tomato- either half of a roma tomato or 6-8 cherry tomatoes
  • One poblano pepper
  • Small bunch of cilantro
  • One-two gloves minced garlic
  • Salt and Pepper to taste

Make!

  • Cut avocados in half and remove pit, scoop out of shell and place into medium sized bowl
  • Squeeze lime juice over avocados, break up the larger chunks of avocado and set bowl aside
  • Mince garlic, dice onion, poblano and tomatoes, and chop up cilantro until very fine
  • Add salt and pepper to taste, and if desired, add cumin or other mexican spices
  • Mix all ingredients together with a spoon, but leave it a bit chunky for texture

And there you have it- smoky poblano guacamole!

DSCN1417Hope you enjoy! Let me know what you think!

-Pam

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