Smoky guacamole

Blogging about our visits to the Southwest of the United States made me hungry for guacamole and tortilla chips. I reached for the best source of Mexican cuisine I could think of - Pati Jinich, host of Pati's Mexican Table on PBS. OK...I'll admit to having a crush on her too...her zest for life and love of food just sends me. This version has a special twist - roasted veggies to give it a smoky flavor. Pretty much all of the ingredients should have "or more to taste" after them - so I encourage you to experiment with the quantities.

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Ingredients

• 2 fresh Jalapeño chili peppers
• 2 large garlic cloves with skin still on (consider roasting a whole head - having roasted garlic in the fridge is very handy)
• 2 slices of white onion about 1/2 inch thick
• 1 TBS fresh squeezed lime juice
• 1/2 tsp kosher salt
• 3 TBS coarsely chopped cilantro or more to taste
• 3 ripe avocados, halved, pitted, meat scooped out

process

• Preheat a skillet over medium heat (or a broiler, or gas grill)
• Char the jalapeño, garlic, and onion slices, turning occasionally for an even char. About 10 minutes or so until nicely blackened all around. Set aside to cool.
• Cut the stem off the jalapeño, cut in half lengthwise, and remove seeds
• Chop the jalapeño finely and place in a medium sized bowl
• Chop the onion and add to bowl.
• Cut a slit in the skin of each garlic clove and squeeze out the softened garlic into the bowl
• Add the lime and salt and mash the mixture into a rough paste with a pestle, a muddler, or even the handle of a wooden spoon.
• Add the avocado halves and the cilantro and mash into your desired consistency (some like it chunky) until everything is well combined
• Serve immediately with tortilla chips
• If any is left over (doubtful) cover by placing plastic wrap right onto the surface of the guacamole - contact with the air will make it turn brown.