This sweet and spicy twist on guacamole is just what you need at your next get-together. Guacamole has to be the quintessential party food.
Exact measurements are not necessary, making it easy to make. Though no two guacs are ever the same, I always find that no matter how much is on the table, it always gets eaten.
As much as I love my own chunky guacamole, it’s also fun to throw a curveball at a classic and for this recipe, I’m adding fruit to my guac. Yep. Fruit in guacamole is a thing and it is awesome. For a sweet and spicy twist, I’m getting my roast on. I’m swapping out tomatoes in my recipe for sweet roasted strawberries. Heated in the oven, they cook down and get a more concentrated flavor. And for just a hint of a different taste, I also roast the jalapeños. With a slight smokiness, they add a nice punch of heat to my recipe.
The flavor combo is ideal.I know everyone is always obsessed with the jumbo bowl of green beauty, but try using those avocado skins and make individual handheld servings. Guests can grab it and go, giving them the chance to double-dip in all their glory. Heck, they can lick the shell once they’ve devoured the guacamole if they want because it’s that good!
What’s in your guacamole?
This sweet and spicy twist on guacamole is just what you need at your next get-together.
- 4 avocados
- 1 jalapeno cut in half and deseeded
- 16 ounce container strawberries, use as many as you want cut into slices
- 1 bunch scallions sliced, green parts only
- 1 heaping handful cilantro roughly chopped
- 2 cloves of garlic minced
- 1 lime juice of
- salt and pepper to taste
Preheat oven to 350 degrees.
Spread the strawberry slices and halved jalapeño on a cookie sheet. Roast for 20-25 minutes.
Meanwhile, add all other ingredients to a bowl and carefully begin to mash and stir together being sure to keep the avocados in soft chunks.
Remove strawberries and jalapeños from the oven and let cool for about 10 minutes.
Finely chop the jalapeño into small pieces. Stir into the guacamole.
Carefully fold in the strawberries making sure not to smash them.
Serve in a large bowl with chips or scoop into the avocado skins for individual servings.