Illustration, not a photo of this dishCharred Chipotle Guacamole
Guac with real smoke: blistered jalapeño, scallions, garlic and corn, chipotle in adobo, and toasted pepitas on top.
Chef's note Let it char. You want black spots on everything in the skillet. That's where the smoke comes from. Two chipotles is medium.
Chef's note Let it char. You want black spots on everything in the skillet. That's where the smoke comes from. Two chipotles is medium. Go to three if you like it to fight back.
Ingredients
- 1 jalapeño
- 4 scallions trimmed
- 2 cloves garlic unpeeled
- ½ cup corn kernels fresh or frozen and thawed, patted dry
- 1 tsp neutral oil
- 2 chipotle peppers in adobos minced, plus 1 tsp of the sauce
- 2 limes juiced, about 1/4 cup
- 1 tsp kosher salt
- 3 ripe Hass avocados
- ¼ cup cilantro chopped
- 2 tbsp pepitas hulled pumpkin seeds
- ¼ tsp smoked paprika
About 210 calories per servings (about 3 cups)
- Calories
- 210
- Protein
- 4 g
- Carbs
- 15 g
- Fat
- 17 g
- Fiber
- 8 g
- Sugar
- at least 1.5 g
- Sodium
- 220 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Heat a dry cast-iron skillet over medium-high heat until it's smoking slightly. Add 1 jalapeño, 4 scallions and 2 cloves garlic. Turn them every minute or so until blistered and blackened in spots: about 3 minutes for the scallions, 5 to 6 for the jalapeño and garlic. Move them to a cutting board as they finish.
Toss ½ cup corn kernels with 1 tsp neutral oil and add it to the hot skillet in one layer. Leave it alone 2 minutes so it chars, then stir and cook 1 minute more. Scrape it into a bowl to cool.
Turn the heat down to low. Toast 2 tbsp pepitas in the same skillet, shaking often, until they puff and start to pop, about 2 minutes. Toss them with ¼ tsp smoked paprika and a pinch of the 1 tsp kosher salt.
Peel the garlic. Stem and seed the jalapeño. Finely chop the garlic, jalapeño and scallions together, then mash them into a rough paste in a large bowl with 2 chipotle peppers in adobos, 1½ limes and the rest of the salt.
Halve and pit the 3 ripe Hass avocados, then scoop them into the bowl. Mash, leaving it chunky. Fold in the charred corn (save a spoonful for the top) and ¼ cup cilantro.
Taste and add the rest of the lime (½ lime), more salt, or more adobo for heat. Spoon it into a bowl and top with the saved corn and the smoky pepitas. Serve with thick tortilla chips.
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