2 ea. Avocados From Mexico, halved, pitted, & peeled
2 ea. leaves of fresh Spanish oregano, finely chopped
1 ea. shallot, thinly sliced rings
1 ea. red bell pepper, roasted & diced small
1 ea. ají amarillo chile, roasted & minced
1 ea. clove of fermented black garlic, minced
1/4 c. queso fresco, crumbled
1/4 ea. Maui onion, finely diced
1 ea. sprig of cilantro, finely chopped
1 T. raw sugar
2 t. vinegar
Smoked hickory salt to taste
In a small saucepan, combine the vinegar and sugar. Heat until sugar is completely dissolved.
Place shallots into a jar or air-tight container. Pour vinegar mixture over shallots. Let cool, cover and refrigerate until totally cool.
In a medium bowl, mash the avocados to desired consistency.
Fold red bell pepper, Aji Amarillo chiles, black garlic, Maui onions, cilantro and Spanish oregano into avocado until well combined.
Then add shallot mixture and stir. Season with smoked hickory salt. Top with queso fresco and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Shallot & Smoky Hickory Guac
Amount Per Serving 4
Calories 220 Calories from Fat 0
% Daily Value*
Total Fat 17g 21%
Saturated Fat 3g 16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg 2%
Sodium 85mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 8g 29%
Total Sugars 6g
Includes 4g Added Sugars 8%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.21mg 0.21%
Calcium 72mg 6%
Iron 0.97mg 6%
Potassium 590mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
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