Ingredients
- 3 Ea jalapeno peppers Hot Smoked
- 3 Ea Fresno Chili Peppers Hot Smoked
- 3 Ea Baby Sweet Bell Peppers Hot Smoked
- 1 Cup Hickory Wood Shavings For the Smoker
- 6 medium ripe Avocados From Mexico Peeled and Seeded
- 2 Ea tomatillos Peeled and Rough Chopped
- 1/2 Tbl Garlic Fresh Minced Fine
- 5 Ea Chili D' Arbol Peppers Dried
- 1/8 Cup Cilantro Fresh Rouch Chop
- 1/8 Cup lime juice Fresh Squeezed
- 1/2 Cup red onion Diced
- 1/2 Tbl kosher salt
Instructions
- Set up an indoor table top smoker like the ones manufactured by Camerons Original Stainless Steel Smoker.
- Place the wood chips into the smoker and ignite according to the manufacturers instructions.
- 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.
- When the peppers have been smoked, remove from the smoker and place directly into refrigeration to cool rapidly.
- 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.
- 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.
- Add the smoked puree to the reserve avocado puree and mix with a spatula to incorporate into an even mixture.
- Serve immediately or reserve under refrigeration in an air tight container for up to three days.
Nutrition Facts
Smoked Pepper Guacamole
Amount Per Serving
Calories 150
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 1g
5%
Total Carbohydrates 12g
4%
* Percent Daily Values are based on a 2000 calorie diet.
