Chunky Jalepeno Guacamole

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Ingredients:

2 ripe (but still firm) avocados diced

1 tomato diced

1 jalepeno pepper

3 sprigs of fresh cilantro chopped

1 small onion or 1/2 a medium onion diced

 juice of 1 lime

himalayan pink sea salt

white pepper

Directions:

If you have a gas stove:

Stick the jalepenos with a fork and roast it over the gas burner (med/low) until black on all sides. Remove the skin, cut in half and remove seeds to your liking (the more seeds that remain, the hotter the guacamole).

If you do not have a gas stove:

Turn the oven to broil and move oven rack to the highest shelf. Cut the jalepeno in half and place on a baking sheet cut side down. Roast the skin until dark, remove from the oven. Peel the skin and remove seeds to your liking (the more seeds that remain, the hotter the guacamole).

Dice the jalepeno and add all ingredients to a large bowl-add sea salt and white pepper to your taste

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Enjoy! Makes a great side to many dishes and great for scooping with vegetables as well!

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  1. […] wraps. I wanted to create an easy weekday dinner. These were a huge hit! I served them with my Jalepeno Guacamole and Tomatillo Salsa…both very easy to make as […]

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