Smoked Pepper Guacamole

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Ingredients

Directions

  1. Set up an indoor table top smoker like the ones manufactured by Camerons Original Stainless Steel Smoker.
  2. Place the wood chips into the smoker and ignite according to the manufacturers instructions.
  3. When the smoker has begun to produce smoke, add the Jalapeno, Fresno, and Baby Sweet Bell Peppers to the smoker and seal tightly. Set a timer for 20 minutes.
  4. When the peppers have been smoked, remove from the smoker and place directly into refrigeration to cool rapidly.
  5. Simultaneously; with a food processor, puree the Avocados from Mexico, the tomatillos, fresh garlic, chili d' arbol Peppers, cilantro, fresh lime juice, red onions, and salt to a smooth mixture. If the avocados are not completely ripe, add water an ounce at a time will help them to puree properly. Remove from the food processor and reserve.
  6. Once all of the smoked peppers have cooled completely, add them to food processor with 2 cups of reserved avocado puree. Pulse until a smooth mixture is achieved.
  7. Add the smoked puree to the reserve avocado puree and mix with a spatula to incorporate into an even mixture.
  8. Serve immediately or reserve under refrigeration in an air tight container for up to three days.
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