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 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! (This post was originally published on August 10th, 2016, has been updated with nutritional information and contains affiliate links)
At an event a few years, I was given lots of produce, including avocados and shallots, so I decided to create a guacamole recipe featuring those ingredients.
What is a molcajete?
My daughter gave me a molcajete for my birthday one year. This Meso-American food vessel has been used for thousands of years. It pre-dates Mexico as we know it, and was used by the Aztec and Mayan cultures. It can be used to grind spices, make salsa or guacamole. It’s retains heat well, since it’s made out of basalt. But I can’t imagine cooking anything it in since it’s fairly small. Not only can you prepare the guacamole in it, it’s perfect for serving too!
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, and garlic gave is guac lots of flavor and a bit of a kick. Of course you could also substitute a small onion, although a shallot is a bit milder.
Keeping Guacamole fresh
One thing that drives everyone crazy is keeping guacamole fresh. It will oxidize and turn turn brown when air is exposed to it. While it’s best to eat immediately, when prepping for a party, it’s easier to make it in advance. I like to do two things. First smooth the top off and squeeze a bit more lime juice over the surface. Then put a piece of plastic wrap over the guacamole making sure there’s no bubbles where air can get in. Just before serving, peel of plastic and stir in the lime juice
This Jalapeño Shallot Guacamole is sure to add a bit of kick to your chips!
Spicy Jalapeño Shallot Guacamole
- 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.