Roasted Jalapeño Mango Guacamole
When I came back from the Philippines I think I went through mango withdrawal. I had one almost every day while I was there, and it was always fresh, ripe, and delicious. So ripe that I could peel them with my bare hands and would eat them right off the pit without slicing. It wasn't pretty. My face might have been covered with mango juice, and my fingers were sticky, but I didn't care. It was vacation.
This summer heat has me wanting to throw a mango in practically everything. I decided to zest up my usual guacamole with this summer favorite. It adds a punch of sweetness without going overboard. And I even learned how to roast a jalapeño pepper over my gas stove for added flavor. It's totally worth the tiny bit of extra effort.
And per the tip from A House In the Hills, this is an amazing way to save any leftover guac. Leftovers...what leftovers...
1 small red onion, chopped
1 small jalapeño pepper
5 small ripe avocados
1 large ripe mango
3 juicy limes
A handful of cilantro, chopped
Salt to taste
1. First roast the jalapeño. Working with a pair or kitchen tongs, hold the pepper just above the flame of the stove. Rotate the pepper as needed. (Pretend you're roasting a marshmallow! You want the pepper roasted but you don't want it to light on fire.) The skin will begin to char and blister. Mine made a popping noise too so don't be alarmed. More detailed directions and how to roast in the oven can be found here.
2. Transfer the pepper to a small bowl and cover with a plate. Allow it to steam for 15 minutes.
3. Meanwhile chop your peeled onion, mango, and rinsed cilantro. Set aside.
4. I recommend wearing gloves when working with the jalapeño. Once done steaming, roll pepper in your covered hands or with a paper towel to remove blistered skin. Slice pepper lengthwise and remove veins and seeds. Leave the seeds in if you prefer your guac hotter.
5. Slice your avocados in half. Remove pits and set aside. Scoop out the inside, and spoon into a large mixing bowl. Using a fork, mash avocado to desired consistency. Add in chopped onion, jalapeño, mango, and cilantro.
6. In another small bowl, juice limes. Strain to remove seeds and pour into the bowl with the other ingredients. Add salt to taste. Stir to combine.
7. Garnish with 3 avocado pits and a bit of cilantro.
photos by Amanda Dennelly / recipe adapted from A House in the Hills