Shallot & Smoky Hickory Guac

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Directions

  1. Peel shallot, slice thin rings.
  2. Heat vinegar and sugar in microwave until hot.
  3. Pour over shallot rings reserve in cooler.
  4. Fire roast peppers, peel and finely dice
  5. Mince onion, rinse once.
  6. Finely dice half cilantro leaves.
  7. Mortar and pestle avocado halves, garlic, oregano leaves.
  8. Add pinch of smoked and kosher salt, peppers, onions, cilantro.
  9. Season with more salt if needed. Top with Queso Fresco.
  10. Serve with blue corn tortilla chips
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