Chef Tom breaks down an incredibly simple recipe for guacamole that takes the jalapeños out to the grill for some color and flavor before mixing everything up in a zip top bag.
Fire Roasted Jalapeño Guacamole
- 2-3 jalapeños
- 3 small avocados
- 1 small clove garlic, minced
- 1/4 cilantro, minced
- 1 tbsp lime juice
- 2-3 tbsp Holmes Made Medium Garden Salsa
- 1-2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- Kosher salt, to taste
Preheat your Yoder Smokers YS640 to 400ºF, set up for direct grilling with GrillGrates. Place the whole jalapeños on the GrillGrates, directly over the flame. Grill until the skin is blackened then rotate. Repeat until all sides are blackened. Place the peppers in a zip top bag to steam for about 10 minutes. Remove from the bag, peel the skin from the flesh, remove the seeds and stems. Dice the flesh. Discard the skin, seeds and stems.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Place the flesh of the avocados in a gallon zip top bag along with the diced roasted jalapeños, minced garlic, minced cilantro, lime juice, Holmes Made Medium Garden Salsa, Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and a pinch of salt. Seal the bag and mash all of the ingredients by squeezing the bag.
Taste and adjust seasoning, as necessary. Cut a corner off of the bag and squeeze into a serving bowl.