Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4 to 6
© Todd Porter & Diane Cu

How to Make It

Step 1    

Heat a skillet over high heat. Add the oil and then add the shallots. Cook until soft and marginally charred, 1 1/2 to 2 minutes, stirring occasionally.

Step 2    

With the tip of a knife, cut each avocado half into a 1/2-inch grid, being careful not to cut through the skin. Scoop out the avocado into a bowl. Mash the avocado with a fork until it is nearly at your desired consistency.

Step 3    

Stir in the charred shallots, lime juice, paprika, chipotle, salt, and pepper.

Step 4    

Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.

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