Blackened Jalapeño Guacamole

Cinco de Mayo (the 5th of May) celebrates the Mexican victory over the French at the Battle of Puebla in 1862. While Cinco de Mayo is a big celebration in the US, it is no longer a national holiday here in Mexico. Regardless, guacamole is one of those appetizers that everyone loves – and this recipe from Whole Foods (with a few modifications) sounds like it might be the perfect way to celebrate, no matter where you are. Viva el Cinco de Mayo!

Blackened Jalapeño Guacamole

The trick to making good guacamole is using good, ripe avocados. Serve with tortilla chips, jicama and other veggies, and garnish with a sprig of cilantro and the Mexican flag.

Ingredients
2 large fresh jalapeño peppers
2 large cloves garlic, peeled
2 large Hass avocados, halved, pitted and peeled
2 tablespoons lime juice
1/2 teaspoon sea salt

Method
Heat a small skillet over medium-high heat. Add jalapeños and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.

Seed and stem jalapeños then transfer to a food processor along with garlic. Add avocados, lime juice and salt and puree until smooth and creamy. Transfer to a bowl and serve.

Tip: If you can’t serve the guacamole right away, squeeze a little fresh lime juice on the top and cover it with plastic wrap, pressing the wrap tightly onto the surface to eliminate any air from reaching it, and refrigerate – preferably for no more than 2 hours. This will help keep it from turning brown (our Mexican friends also suggest putting the avocado pits into the guacamole to keep it from turning brown). If it does, just skim off the top layer before serving.

Makes about 3 cups to serve 6.

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