Ingredients: |
Ingredients: 4-5 medium sized Avocados (Hass - black-skinned and ripe)
4 Jalapeņos
1 Serrano
4 cloves of Garlic
4 Spring Onions (green onions)
1 cup fresh Cilantro (maybe less)
2 or 3 Limes
Red Pepper Flakes
Cumin
Salt
Black Pepper
Olive Oil
Kitchen tool: Baby Cuisinart (not a must but help chop peppers, cilantro, & garlic fine)
|
Directions: |
Directions:Cut jalapeņos & serrano in half lengthwise and deseed and remove the whitish 'veins'. Slice lengthwise again so that pieces can lie flat.
Heat some olive oil in a preferably non-stick frying pan over medium heat. Add peppers - skin side down. Cook for 5 minutes or so until skin has started to brown/char. Remove from pan and set to the side.
Throw garlic cloves (skin on) into frying pan and let heat/brown.
Wash and trim ends off of the spring onions. Cut into 3-4" long strips. Add onions to frying pan and cook for just a few minutes on each side to lightly char. Remove garlic and onions and let cool to the side.
Wash cilantro, trim off ends and cut stems in half (to fit in Baby Cuisnart better).
Throw cooled pieces of peppers, onions, and shelled garlic cloves in Baby Cuisinart and chop. Throw cliantro in batches and chop until all well mixed. Add lime juice from half of a lime.
Cut avocados in half and remove pit. Remove avocados from skins and place in a bowl. Take a fork and lightly mash the avocados. Add some of the pepper-cilantro mixture and mash/mix in with avocado. Add some lime juice -- continue in this fashion until all mixed together.
Then add salt, pepper (black), cumin, and red pepper flakes until the guac passes the chip test. |
This recipe for Roasted Pepper Guacamole is from