Smoky Guacamole with Charred Shallots

1. 1

   Heat a skillet over high heat.

2. 2

   Add the oil and then add the shallots.

3. 3

   Cook until soft and marginally charred, 1 1/2 to 2 minutes, stirring occasionally.

4. 4

   With the tip of a knife, cut each avocado half into a 1/2-inch grid, being careful not to cut through the skin.

5. 5

   Scoop out the avocado into a bowl.

6. 6

   Mash the avocado with a fork until it is nearly at your desired consistency.

7. 7

   Stir in the charred shallots, lime juice, paprika, chipotle, salt, and pepper.

8. 8

   Gently fold in the tomatoes.

9. 9

   Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.