- 4 ripe Mission avocados, halved, pitted, and scooped out
- 1 tbsp canola oil
- 2 roma tomatoes
- 1 jalapeño
- ½ white onion
- 3 garlic cloves, minced
- ⅓ cup cilantro, minced
- 1 lime, juiced
- 2 tsp smoked paprika
- ½ tsp salt
- ¼ tsp garlic
In a large pot heat oil over high heat. Add the tomatoes, jalapeño, and white onion in a single layer to the pan. Allow to cook on high without turning until vegetables are charred. Turn over and repeat on other side.
Once completely charred, about 3-5 minutes on each side, reduce heat to low and cover pot with a lid. Allow to simmer with lid on for 15 minutes. Once cooked remove from heat and allow to cool completely.
In a bowl, mash the avocado with a fork. Don’t over mash. Add in cilantro, lime juice, smoked paprika, salt and garlic.
Roughly chop the charred veggies and fold them into the avocado mixture. Serve immediately or press a piece of plastic wrap flush onto the top of the guacamole, refrigerate, and serve preferably within 24 hours.