Servings: Serves 8-10 Prep time: 10 mins Cook time: 25 mins


  • 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


  1. 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.
  2. 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.
  3. In a bowl, mash the avocado with a fork. Don’t over mash. Add in cilantro, lime juice, smoked paprika, salt and garlic.
  4. 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.

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