Blue cheese and smoked almond guacamole
Our blue cheese and bacon guacamole has always been a favorite. But utilizing salty smoked almonds in place of the bacon creates the crisp contrast in texture and a similar taste that can be enjoyed by vegetarians.
Ingredients
- 1/4 cup cilantro (leaves) chopped fresh
- 2 tbsp white onion finely chopped
- 1 tbsp jalapeño chili pepper including seeds; more to taste
- Kosher salt
- 2 avocado 6 to 7 oz ripe Hass avocados, preferably Mexican
- 1/4 cup almonds coarsely chopped smoked
- 3/4 oz blue cheese crumbled (3 Tbs.), preferably Roquefort
- 2 tsp lime juice fresh more to taste
Instructions
- Using a mortar and pestle, or the blade and side of a chef’s knife, mash half of the cilantro, the onion, the chile, and 1/2 tsp. kosher salt to a paste. Leave the paste in the mortar, if large, or transfer it to a serving bowl.
- Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, being careful not to cut through the skin. Use a spoon to scoop the avocado into the bowl. Add most of the almonds and cheese, the remaining cilantro and the lime juice, and mash the avocado gently with the pestle or a fork, leaving some chunks.
- Season to taste with more lime juice, salt, and chile. Garnish with the remaining almonds and cheese just before serving.
Notes
Tips:
The guacamole can be made up to 1 hour ahead; cover the surface with plastic wrap and keep at room temperature.
The guacamole can be made up to 1 hour ahead; cover the surface with plastic wrap and keep at room temperature.
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