Sun-Dried Tomato Guacamole with Slow Roasted Garlicky Goodness, Jicama, Chipotles and Cilantro

Holy Mole: Really, mixing your favorite salsa into some avocado does the trick, but this one is pretty nifty. Sun-Dried Tomato Guacamole with Slow Roasted Garlicky Goodness, Jicama, Chipotles and Cilantro.

Ingredients

  • 3 medium-large (about 1 1/4 pounds) ripe avocados
  • 1 1/2 tablespoons roasted garlic from the garlic mojo, strain away the oil
  • 1 to 2 canned chipotles, seeded and finely chopped
  • 1/4 cup soft sun-dried tomatoes, chopped into small pieces, plus a little extra for garnish
  • 1/4 cup jicama, chopped into small pieces
  • 1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish
  • 1 tablespoon fresh lime juice
  • Salt

Tools

  • Large bowl
  • Old fashioned potato masher
  • Cutting Board, Knife

Directions

  1. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Scoop out the pit and discard. Scoop the flesh from the skin and add to a bowl. Add the roasted garlic, chipotles, and sun-dried tomatoes. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Fold in the jicama, cilantro, 1/2 teaspoon salt and the lime juice.
  2. Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and sun-dried tomatoes

*Makes about 3 cups, serving 6 as an appetizer, 8 to 10 as a nibble.


All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.