Roasted Habanero Guacamole
Tom, a reader of the HSB, submitted this recipe for all HSB readers to enjoy! As soon as I can find some decent avacados I’ll try it out as well.
Roasted Habanero Guacamole
- 3 large Haas avocados
- 1 jalapeno pepper, minced
- 2-5 habanero peppers (the larger the better), roasted, stemmed, and minced
- 2 slices red onion, 1/4 inch thick
- 3 tbsp fresh lime juice
- 1/2 cup chopped cilantro leaves
- 1/2 cup seeded and chopped roma tomatoes
- Pinch ground cumin
- Salt & pepper to taste
Roast habanero peppers over a hot grill, turning often, until evenly skin is evenly browned and peppers have softened. This should not take more than 4-6 minutes, depending on size of peppers. DO NOT BLACKEN. At the same time, grill the onion slices until slightly soft, flipping once. Remove peppers and onion from grill, chop finely, and allow to cool to room temperature.
Remove skin and seed from avocado and chop. In a bowl, combine avocado with remaining ingredients and mix well. Refrigerate for at least 30 minutes prior to serving.
- Related:
- guacamole
This sounds amazing. Can’t wait to try it. Also, what’s with the asterisks?
I had a little disclaimer on my website regarding pepper quantities and so forth – I didn’t see it necessary to include that here, as I hope everyone here knows not to handle habaneros and then go rubbing your eyes and picking your nose and (for the men) going to the restroom. Ouch.
Anyway, I neglected to remove the asterisks.
This guac also makes an excellent paint stripper. It’s really good on burgers, but it’s probably too hot for chip dipping for the *average* person.