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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
1 cup frozen corn kernels, defrosted
2 cloves garlic
1 jalapeno chili, stemmed, halved, and seeded
1/2 cup coarsely chopped onion
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 ripe avocados, peeled and seeded
2 tbsp fresh lime juice
2 tbsp bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes Tabasco
Preheat the oven to 400. Line a baking sheet with aluminum foil. In a bowl, toss together the corn, chili, garlic, onion, oil, salt and pepper. Spread the mixture onto the prepared baking sheet and roast until the vegetables are lightly browned, about 15 to 20 minutes. Remove from the oven, and when cool, peel and chop the chili, and squeeze the garlic from its skin.
In a mixing bowl, mash the avocados with the lime juice. Stir in the roasted chile, onion, garlic and corn. Add the salsa, cilantro and Tabasco, stirring until blended.
Taste the guacamole for seasoning and transfer to a serving bowl, pressing plastic wrap onto the dip. Refrigerate for up to 4 hours ahead of time. Makes about 2 1/2 cups
Note: Roast the vegetables up to 2 days ahead of time, and then stir them into the guacamole 4 hours before you are ready to serve it.
GUACAMOLE
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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
1 cup frozen corn kernels, defrosted
2 cloves garlic
1 jalapeno chili, stemmed, halved, and seeded
1/2 cup coarsely chopped onion
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 ripe avocados, peeled and seeded
2 tbsp fresh lime juice
2 tbsp bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes Tabasco
Preheat the oven to 400. Line a baking sheet with aluminum foil. In a bowl, toss together the corn, chili, garlic, onion, oil, salt and pepper. Spread the mixture onto the prepared baking sheet and roast until the vegetables are lightly browned, about 15 to 20 minutes. Remove from the oven, and when cool, peel and chop the chili, and squeeze the garlic from its skin.
In a mixing bowl, mash the avocados with the lime juice. Stir in the roasted chile, onion, garlic and corn. Add the salsa, cilantro and Tabasco, stirring until blended.
Taste the guacamole for seasoning and transfer to a serving bowl, pressing plastic wrap onto the dip. Refrigerate for up to 4 hours ahead of time. Makes about 2 1/2 cups
Note: Roast the vegetables up to 2 days ahead of time, and then stir them into the guacamole 4 hours before you are ready to serve it.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.