BLACKENED JALAPENO AND AVOCADO GUACAMOLE

By Jennifer Mansfield On May 2, 2012 · Leave a Comment

Just saw this amazing sounding recipe on Whole Foods’ blog thanks to a tweet I can’t vouch for it personally, but it sure sounds amazing. Besides, when has WF steered us wrong?!

This is a perfect treat for Cinco de Mayo -dip tortilla chips or raw veggies into this creamy sauce or use it as you would salsa, spooning it over roast meat or fish.

delicioso!

BLACKENED JALAPENO AND AVOCADO GUACAMOLE

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 servings

Serving Size: 1/2 cup

Calories per serving: 110

Fat per serving: 10

Dip tortilla chips or raw veggies into this creamy sauce or use it as you would salsa, spooning it over roast meat or fish.

Ingredients

2 large fresh jalapeÃ±o peppers
2 large cloves garlic, peeled
2 large Hass avocados, halved, pitted and peeled
2 tablespoons lime juice
1/2 teaspoon sea salt

Instructions

Heat a small skillet over medium-high heat. Add jalapeÃ±os and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.
Seed and stem jalapeÃ±os then transfer to a food processor along with garlic. Add avocados, lime juice and salt and puree until smooth and creamy. Transfer to a bowl and serve.

Notes

Per serving: 110 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 200mg sodium, 7g total carbohydrate (5g dietary fiber, 1g sugar), 1g protein

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Jennifer Mansfield (301 Posts)

Hi, I'm Jen, and I launched InspiredEats after being diagnosed with several food allergies, and battling auto-immune conditions including Hashimotos, Adrenal Fatigue, Pyroluria and vitamin deficiencies. I have overcome most all conditions by following the Paleo Diet. My hope is to help so many others like me who are suffering and don't understand how to heal. That's the meaning behind my message: Eat.Heal.Thrive.