Applied Kitchen Guacamole

🥘 Ingredients

• jalapeño 1 each
• ripe avocados 3 each
• small tomato 1 each
• red onion ½ each
• lemon or lime 1 each
• cilantro 2 Tbsp
• kosher salt to taste
• cracked black pepper to taste
• tortilla chips some

1. 1

   Using tongs , roast the jalapeño over a high gas flame, turning frequently until all sides are evenly charred and blackened, about 3 minutes . Transfer the pepper to a plastic bag and let it steam for 5 minutes . Once cooled, peel off and discard the skin. Slice the jalapeño open, remove the seeds, and mince into a paste.
2. 2

   Slice the ripe avocados in half lengthwise. Remove the pits carefully, then scoop the flesh into a mixing bowl using a spoon , taking about 4 minutes .
3. 3

   Add to the bowl: diced small tomato , finely chopped red onion , minced roasted jalapeño, freshly squeezed lemon or lime (juiced), chopped fresh cilantro , and kosher salt and cracked black pepper , taking about 3 minutes .
4. 4

   Use a fork to mash the avocado while mixing in the other ingredients, about 3 minutes . Mash until you reach your desired consistency - chunky or smooth.
5. 5

   Taste the guacamole and adjust seasoning as needed. Add more salt, pepper, lemon/lime juice, or jalapeño to suit your taste, taking about 2 minutes .
6. 6

   Serve with tortilla chips or as a topping. If not serving right away, cover tightly with plastic wrap pressed directly onto the surface of the guacamole to minimize browning, and refrigerate for up to 2 days.