4 ripe Mission avocados, halved, pitted, and scooped out
1 tbsp canola oil
2 roma tomatoes
½ white onion
3 garlic cloves, minced
⅓ cup cilantro, minced
1 lime, juiced
2 tsp smoked paprika
½ tsp salt
¼ tsp garlic
In a large pot heat oil over high heat. Add the tomatoes, jalapeño, and white onion in a single layer to the pan. Allow to cook on high without turning until vegetables are charred. Turn over and repeat on other side.
Once completely charred, about 3-5 minutes on each side, reduce heat to low and cover pot with a lid. Allow to simmer with lid on for 15 minutes. Once cooked remove from heat and allow to cool completely.
In a bowl, mash the avocado with a fork. Don’t over mash. Add in cilantro, lime juice, smoked paprika, salt and garlic.
Roughly chop the charred veggies and fold them into the avocado mixture. Serve immediately or press a piece of plastic wrap flush onto the top of the guacamole, refrigerate, and serve preferably within 24 hours.