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Mexican recipes

Guacamole with roasted tomatoes

No ratings yet 35 min Serves 4 Mexican
A variation of the Mexican Guacamole sauce using roasted tomatoes and chilies.

Ingredients

  • 2 ripe avocados
  • 12 cherry tomatoes
  • 1 white onion, finely chopped
  • 2 clove 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

Method

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.

Cook's notes

Serve with tortilla chips or in warm tortillas.

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