Guacamole is a versatile recipe that can be eaten alone like a dip, as a condiment with Mexican dishes or part of a salad. Pack already made or make fresh.
Taking the ingredients of a standard salsa and grilling them gives this popular Mexican salsa a deeper rich flavor.
The tomatoes and chilies can be grilled directly over any open flame such as a camp fire or gas stove, alternately they can be cooked over a hot grill.
Feel free to use your preferred combination of chilies to make the recipe as mild, or as hot as you like it.
2 mild chilies, such as poblano
1 hot chili, such as a jalapeno, to taste
1 small bunch cilantro (coriander)
1 lime, or 1 tablespoon red wine vinegar
1 teaspoon olive oil
1/2 teaspoon sea salt
flame from grill, fire or gas stove
Prepare the fire, grill or gas stove to a hot heat, then place the tomatoes and chilies on.
Turn the tomatoes and chili frequently so the skin blackens and starts to peal. When cooked all over remove from the fire and put in a sealed plastic bag.
(This lets the steam from the hot tomatoes and chilies to continue cooking them, making the skin easier to remove)
Remove the skin from the tomatoes and chilies, then dice as finally as possible. Finley dice the leafs from the cilantro.
Combine the tomato, chilies, cilantro, lime juice, olive oil and salt. Let sit for about 10 minutes for the flavors to combine before serving.