We’re always looking for new ways to play with our avocado, and here’s a take that we haven’t seen yet, even in our extensive ES guac-a-wanderings.
At New York’s excellent Mexicue, they make a guacamole with grilled serrano peppers, bringing a slow, deep heat that plays perfectly off of a fresh avo. Here’s the not-at-all-complicated recipe.
Grilled Serrano Guacamole
1 Serrano pepper, halved and seeded (use 2 for heavier heat)
4 ripe avocados, peeled and seeded
1 teaspoon fresh lime juice (plus more to taste)
1 teaspoon kosher salt (plus more to taste)
½ teaspoon chipotle powder
¼ teaspoon paprika
¼ teaspoon cumin
½ cup finely chopped red onion
1 clove garlic, minced
1 tablespoon finely chopped cilantro
1. Place Serrano pepper over high heat either on a grill or gas stovetop. Flip with tongs until both sides are slightly charred and it is soft. Cool and roughly chop.
2. In a large bowl add the pepper and remaining ingredients and use a potato masher to mash all ingredients together.
3. Taste for additional salt and lime juice.
