Guacamole with roasted tomatoes recipe

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A variation of the Mexican Guacamole sauce using roasted tomatoes and chilies.
Preparation time: 25 minutes, Cooking time: 10 minutes, Serves: 4 


2 ripe avocados
12 cherry tomatoes
1 white onion, finely chopped
2 cloves of garlic, peeled and minced
1-2 serrano or jalapeno chillies, finely chopped (adjust the quantity to taste)
Sea salt

For the garnishing
2 Tbsp fresh coriander, finely chopped
1 yellow onion, thinly sliced


Roast the cherry tomatoes and chilies in a preheated oven for about 20 minutes at 250 F. Remove and keep warm.

While the peppers and tomatoes are roasting, cut the avocados in half, remove and discard the peeps, scoop out the flesh using a tablespoon and roughly mash it using a fork.

In a molcajete or mortar and pestle add the garlic, salt and roasted chili peppers. Grind until you get a smooth mixture. Add the tomatoes, onion and avocados and stir well, until all ingredients blend nicely.

Put mixture in a bowl, cover with plastic foil and refrigerate for at least 30 minutes.

To serve, remove from the refrigerator and garnish with the sliced onion and chopped coriander.

Notes and tips

Serve with tortilla chips or in warm tortillas.
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