Arizona Guacamole
This is my personal guacamole recipe that I have perfected over the past 20 years. I like to grill my tomatoes and onions over mesquite. This adds an interesting smoky flavor to the guacamole.
This is my personal guacamole recipe that I have perfected over the past 20 years. I like to grill my tomatoes and onions over mesquite. This adds an interesting smoky flavor to the guacamole.
- Carbohydrate 12.643034375 g
- Cholesterol 0 mg
- Fat 15.881428125 g
- Fiber 8.01493770189583 g
- Protein 2.8072125 g
- Saturated Fat 2.189926875 g
- Serving Size 1 1 Serving (173g)
- Sodium 13.290625 mg
- Sugar 4.62809667310417 g
- Trans Fat 1.75255125 g
- Calories 187 calories
Step-by-step
- Get your grill going with mesquite wood. You do not have to wait for grill to cool down to start roasting since you want the high temprature. Place garlic cloves in aluminum foil and wrap loosely. Place onions, garlic, tomatoes, and jalapenos (optional) on grill and turn every few minutes until well chard. Tomatoes will be done first. Make sure the tomatoes go on the hottest part of grill. You do not want to cook the tomatoes as much as you want to burn them on the outside. Let ingredients cool.
- Cut your avocados in half and scoop out and mash in a large bowl.
- Mince garlic and chop cilantro, tomatoes, onions, and jalapenos and add to bowl.
- Salt and pepper to taste. Don't be surprised if you have to add a lot of salt. Avocados tend to be bland.
- Once the guacamole taste well seasoned, add the juice of one lime. This is not for flavor but only to keep guacamole from turning brown.
- Cover bowl with plastic wrap and let guacamole rest for a few hours in refrigerator.
Allow the guacamole to rest in the refrigerator for a few hours before serving, as this chilling window lets the charred flavors penetrate the fat of the avocado. Mesquite smoke introduces deep guaiacol compounds into the onions, tomatoes, and garlic, creating a bitter-sweet complexity that counteracts the rich, buttery density of the fruit. High heat is essential during the roasting phase. Place the tomatoes on the hottest zone of the grate and turn them frequently until the skins blister uniformly, avoiding internal overcooking that releases excess water into the final mash. Wrapping the garlic cloves in aluminum foil protects them from direct scorching while allowing them to soften inside their papery skins. Avocados demand significant sodium to unlock their natural flavors, so season incrementally until the blend tastes fully articulated rather than flat. Lime juice acts primarily as an acid barrier against polyphenol oxidase, halting the enzymatic browning reaction rather than dominating the profile. Second-day leftovers undergo a noticeable transformation. The smoke notes deepen and integrate completely with the raw cilantro and raw or charred jalapeños. While cold storage mutes some high-note brightness, pressing plastic wrap directly onto the surface eliminates oxygen contact and prevents grey oxidation layers during storage. Dietary adaptations require no structural modifications to the base technique, as the recipe is naturally free of animal products and gluten. Swap jalapeños for serrano peppers if seeking sharper heat, or omit them entirely without altering the moisture balance.
