Balsamic Roasted Guacamole
Serves: 4-6 servings
 
Ingredients
  • 1 serrano chili, halved and seeds removed
  • ⅓ cup cherry tomatoes
  • 4 large cloves garlic
  • Olive oil
  • Salt and freshly ground pepper, to taste
  • 3 tablespoons balsamic vinegar, divided
  • 3 medium sized avocados
  • Juice from ½ lime
  • ⅓ cup loosely packed cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees F.
  2. In the center of a medium sized square of aluminum foil, place chili halves, tomatoes, and garlic. Drizzle with a little olive oil and sprinkle with salt and pepper. Fold up the sides of the foil slightly to create a bowl. Add 2 tablespoons balsamic vinegar, then close up the sides to form a small packet. Place on a small baking sheet and roast in preheated oven for 30-35 minutes, until all vegetables are soft. Remove form oven and let cool completely. Once cool, finely chop vegetables and reserve along with any juice from cooking.
  3. In a medium sized bowl, add the flesh of the avocados. Mash to desired consistency. Stir in reserved roasted vegetables and remaining 1 tablespoon of balsamic. Stir in lime juice and cilantro. Season generously with salt. Adjust seasoning, adding more lime or salt, if necessary.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/balsamic-roasted-guacamole/