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!)

Our basic recipe for gaucamole for two:

two avocados, halved, pitted, removed from skin; onion, minced; 1 Roma tomato, diced; 2 or 3 garlic cloves, minced; 1 Serrano pepper, minced; cilantro; salt to taste; green Habanero hot sauce to taste

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!

Recipe Rating:


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