Shallot Guacamole


Last night BF and I were in the mood to snack instead of have dinner, so we ate wings from our local grocery store’s ‘wing bar’ and made guacamole. We have found that in cooking together it works best if I give him instruction and he carries out the tasks. (I think this is because he likes to have ultimate control in our kitchen — he can decide how much of what ingredient goes into the dish. I don’t mind that he does all the heavy lifting because I really don’t like to mince garlic, onions, and Serrano pepper!) 

Last night we decided to use the remaining shallot we had sitting around from the day that I made the red wine reduction butter. (Instead of using regular onion). Boyfriend is convinced that the Shallot made all the difference. He also opines that you need to have a lot of minced garlic in there. I know we had a lot of garlic in the dish, because this morning I have the worst possible imaginable taste in my mouth. But it was worth it because the end product was delicious!

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ingredients.

  • two ripe avocados, halved, pitted, removed from skin
  • ¼ c. shallot, minced
  • 1 Roma tomato, diced
  • 2 or 3 cloves of garlic, minced
  • 1 Serrano pepper, minced
  • Handful of chopped fresh cilantro (or to taste)
  • salt, to taste
  • white pepper, to taste
  • hot sauce, to taste (optional)

directions.

  1. Place avocado halves in a bowl and sprinkle with salt while you prepare the remaining ingredients.b7b471f1-53a0-4002-ac2a-edc815389925
  2. Gently mash avocados if you like some chunks of avocado in your guac. Or mash to a smooth consistency if that’s your thing. 6362e328-ca30-46cf-9193-f16058d20e3e
  3. Add in shallot, tomato, garlic, pepper and cilantro and stir to combine. Season with additional salt, white pepper and hot sauce, if desired. Adjust the seasoning to your taste.
  4. Store guac in the fridge for 30 to 60 minutes before serving to allow flavors to meld. Save the avocado pits if you’re not going to be eating all of it. Adding the pits to the guac should help the guac stay green a bit longer. Also, you can cover the guac tightly with Saran Wrap, making sure there is no air between the guac and the wrap. Eat as soon as possible!

Recipe Rating:

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