Summer Guacamole
Summer Guacamole
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
- 1 pint cherry tomatoes
- 1 cup red onion, finely chopped
- 1/4 cup extra virgin olive oil
- 1 whole corn on the cob , cooked or you can use frozen corn when corn is not in season
- 1/2 each jalapeño, roughly chopped, no seeds (if spicy use seeds)
- 1/2 cup cilantro, cleaned, picked, and finely chopped
- 2 ripe avocados
- 2 tablespoons lime juice
- 1 tablespoon fresh thyme, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- 2 teaspoon salt
Preheat oven to 350 F
In a large bowl mix red onion, cherry tomatoes, jalapeno, thyme, rosemary, and EVOO
Line a sheet tray with parchment paper
Mix vegetables, season, and place on sheet tray
Roast for 20-25 minutes.
Place roasted vegetables in Molcajete and start mashing for 4 minutes.
Add cilantro, lime and salt and mash together for another minute or until it becomes a thick paste.
Split the avocado in half, discard the pit, and scoop out the flesh.
In a separate bowl add the avocado, mash and keep chunky.
Combine the paste and avocado, mix well, taste for seasoning, and enjoy!