USA : Illinois : Sheffield : Chestnut Street Inn
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Roasted Jalapeno Guacamole [rate this recipe]

4 ripe avocadoes
1-2 jalapenos, roasted, peeled and chopped
4 scallions, minced
2-3 garlic cloves, minced
1 Roma Tomato, seeds removed and finely chopped
Pinch Salt and Pepper
1 Lemon
1 tsp cumin
1 tsp paprika
2 Tbl cilantro, chopped


Over an open flame using tongs, char exterior of the jalapenos and place into a freezer bag. Or, alternately, if you have an electric oven, heat to 375 degrees and place jalapenos on a baking sheet and roast in the oven for approx. 15-20 mins or until the skins begin to blacken, then transfer to freezer bag. Allow jalapenos to sit for approx. 1/2 hr and then peel, chop and place into a bowl. Add chopped tomato, scallions and garlic. Run knife around pit of the avocado to slice it in half. Twist apart to expose pit. Strike the pit with a sharp butcher knife and remove. Score avocado meat into small chunks in the peel and remove with a tablespoon. Add to the bowl. Season with salt, pepper, cumin and paprika. Add juice of one lemon and 2 Tbl chopped cilantro. Using a fork, lightly mash avocado and stir to combine. If you would prefer a smoother guacamole, put mixture in a food processor and puree to your liking. Note: If you are making this well in advance, add 1 drop of green food dye to the guac to keep it nice and green for longer. Serve with chips and crudites.

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Rate: $119-$179
Rooms: 2
Suites: 2
Children ages 12+
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