Smoky Guacamole with Charred Shallots

Name: Smoky Guacamole with Charred Shallots
Total time: 15 min
Ingredients: 3 medium shallots, peeled and sliced; 1 teaspoon canola oil; 3 large ripe Hass avocados, halved and pitted; 1 teaspoon fresh lime juice; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground chipotle; 1/4 teaspoon Kosher or sea salt; Fresh cracked black pepper, to taste; 1 medium tomato, seeded and diced

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Total: 15 minutes

Servings: 5

Cost: $5.24 /serving

Author : Todd Porter and Diane Cu

Ingredients

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3 medium shallots, peeled and sliced1 teaspoon canola oil3 large ripe Hass avocados, halved and pitted1 teaspoon fresh lime juice1/2 teaspoon smoked paprika1/4 teaspoon ground chipotle1/4 teaspoon Kosher or sea saltFresh cracked black pepper, to taste1 medium tomato, seeded and diced

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Instructions

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Step 1

Heat a skillet over high heat. Add the oil and then add the shallots. Cook until soft and marginally charred, 1 1/2 to 2 minutes, stirring occasionally.

Step 2

With the tip of a knife, cut each avocado half into a 1/2-inch grid, being careful not to cut through the skin. Scoop out the avocado into a bowl. Mash the avocado with a fork until it is nearly at your desired consistency.

Step 3

Stir in the charred shallots, lime juice, paprika, chipotle, salt, and pepper.

Step 4

Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.