Like a little heat in your dip? Then you’ll love this Jalapeño Shallot Guacamole!
I came up with this Jalapeño Shallot Guacamole after a recent visit to Melissa’s Produce, the largest distributor of specialty produce in the United States. I’m fortunate to be invited to culinary and tasting events throughout the year at Melissa’s. The food is always delicious, and Robert Schueller is just about the most knowledgable produce expert you’ll ever meet!
At the last event, I was given lots of produce, including avocados and shallots, and asked to create a guacamole recipe featuring those ingredients. I was also given a Casabella Guca-Lock to try out. As always, my opinions are my own. I’m so grateful for the opportunity to work with great companies like Melissa’s!
We eat a lot of guacamole. It’s sort of the dip of choice around here. It offers lots of healthy fats and is the perfect topping for the Mexican food, so I make it pretty frequently. Spencer likes a fairly spicy guacamole and loves raw onions, so I vary the recipe from time to time, sometimes making a milder version, with lots of tomatoes, for the girls.With the small bag of jalapeños I received, in addition to all the other ingredients, I knew I wanted to go hotter! I used half of a large jalapeño, but if you remove the seeds and ribs, you can tone down the heat considerably. Two whole shallots, (or a half of a small onion), and garlic gave is guac lots of flavor and a bit of a kick.
One thing that drives me crazy about guacamole, is when it turns brown if just the slightest bit of air hits the surface. In the past I’ve tried leaving the pit in, covering the whole surface with lemon juice, and placing a layer of plastic wrap over the entire surface. None of those really worked well enough, and inevitably, the next day the guacamole has brown spots where it’s been exposed to the air. The Casabella Guac-Lock solves that problem! The air-tight container seals the guacamole completely and keeps it fresh. As you eat the guacamole, just push up the bottom of the Guac-Lock, creating an air-tight seal each time. It also makes a great way to transport the guacamole in a cooler or picnic hamper. It also works well with store-bought guacamole. I find that the tubs it usually comes in just have a flimsy slip of plastic which never fully seals it. Why stop at guacamole though? Use the Guac-Lock for salsa or hummus as well!
- 3 ripe avocados
- 2 shallots minced
- 3 cloves garlic minced
- 1/2 or more jalapeño, minced
- Juice of 1 1/2 limes
- Kosher salt and pepper to taste.
In a bowl, coarsely mash avocado. Add lime juice.
Mince shallots, garlic and jalapeños. Add to avocados.
Mix just until everything is incorporated. Don't over-mix.
Check for seasoning, adding more lime juice or jalapeño if desired.