Applied Kitchen Guacamole¶

Serves	Total Time
3 cups	20 minutes

Ingredients¶

• 1 each jalapeño
• 3 each ripe avocados
• 1 each small tomato
• 0.5 each red onion
• 1 each lemon or lime
• 2 Tbsp (5 g) cilantro
• some kosher salt
• some cracked black pepper
• some tortilla chips

Cookware¶

• 1 tongs
• 1 plastic bag
• 1 mixing bowl
• 1 spoon
• 1 fork
• 1 plastic wrap

Instructions¶

Step 1¶

Using tongs, roast the jalapeño over a high gas flame, turning frequently until all sides are evenly charred and blackened, about 3 minutes. Transfer the pepper to a plastic bag and let it steam for 5 minutes. Once cooled, peel off and discard the skin. Slice the jalapeño open, remove the seeds, and mince into a paste.

Step 2¶

Slice the ripe avocados in half lengthwise. Remove the pits carefully, then scoop the flesh into a mixing bowl using a spoon, taking about 4 minutes.

Step 3¶

Add to the bowl: diced small tomato, finely chopped red onion, minced roasted jalapeño, freshly squeezed lemon or lime (juiced), chopped fresh cilantro, and kosher salt and cracked black pepper, taking about 3 minutes.

Step 4¶

Use a fork to mash the avocado while mixing in the other ingredients, about 3 minutes. Mash until you reach your desired consistency - chunky or smooth.

Step 5¶

Taste the guacamole and adjust seasoning as needed. Add more salt, pepper, lemon/lime juice, or jalapeño to suit your taste, taking about 2 minutes.

Step 6¶

Serve with tortilla chips or as a topping. If not serving right away, cover tightly with plastic wrap pressed directly onto the surface of the guacamole to minimize browning, and refrigerate for up to 2 days.

Source¶

• Applied Kitchen