This guacamole is a take on the traditional style that we also make. Our son was home for the holidays and told us about a caramelized onion guacamole he recently tried at restaurant. That was all Bruce needed to hear. The next time we made tacos, I was like, “why are you caramelizing onions?”.
This guacamole has a sweeter, more rich flavor. It goes perfect with steak, or fish tacos. Give it a try, we think you will love it.
- 1/3 cup minced red onion
- 1 tsp olive oil
- fresh black pepper
- 3 large avocados
- 1 seeded and minced fresh jalapeno
- 2 tsp minced fresh cilantro
- Juice of half a lime
- 10 cherry tomatoes , quartered
- Salt to season
- Heat 1 oil in small skillet. Add onion. Sauté over medium heat allowing to lightly brown. Add a few grinds of fresh black pepper. Continue to sauté over low heat until tender and medium brown, about 5 minutes. Remove from heat and allow to cool.
- Add the jalapeno, 1 teaspoon cilantro to the mojacete. Using the mortar, grind the ingredients down to form a bright green wet paste
- Cut avocados in half, using a sharp knife to remove the seed by swiping down onto it, and turning to gently remove. Use a spoon to carve out the entire avocado halves
- Place avocado in the mocajete & squeeze a half lime over. Using a gentle rocking motion, start to smash to form a chunky guacamole
- Season with salt at this point, and taste. Adjust by adding more cilantro, or salt
- Sprinkle tomatoes on top. Add additional sliced or minced fresh jalapeno on top for extra heat
- Serve immediately. Any leftovers, seal immediately in a plastic bag, removing all the air, so that guacamole stays bright green
- Category: appetizer
- Cuisine: Mexican
Keywords: caramelized onion guacamole