Craig and I had this guacamole when we were in Costa Rica. We were dining on daiquiris and tacos on the beach, listening to a fellow playing acoustic renditions of pop and rock songs and getting to know our new friends Jennifer and Grant a bit better (fellow Canadians who were staying next to us). Anyhow, we ordered some chips and guacamole as a starter, and oh my. I very quickly made the decision to have guacamole for dinner that night. It was a great decision.
Now, up until then, I’d never realized how good guacamole could be. Don’t get me wrong—I knew avocados were fantastic, but my previous guacamole experiences had been so generally lackluster that I’d never gone out of my way to sample new kinds. Now the opposite may be true—this experience was so transcendent I’m afraid no other guac will live up to it.
Anyhow, after the first taste I knew I had to replicate it for my at-home having-guacamole-on-toast-for-dinner pleasure. I could see bits of tomato and red onion, and I could taste the garlic and lime. I was also very proud of my palette for distinguishing the mystery magic ingredient—smoke. I suppose that’s hardly surprising considering I have been training my taste buds for the detection of unexpected smokiness by adding smoked anything to practically everything I make for the last year, but all the same, I was pretty pleased with myself.
I chose smoked hot paprika for my smoky addition, but you could use some smoked sea salt if that’s all you’ve got. The final guac is divine. Rich and creamy, a wee bit tangy, pleasantly salty, and just a hint of smokiness that isn’t so much smokey as just flat-out addictive, adding a note of “what’s that/give me MORE NOW” to the whole experience. I think you’ll love it.
3–4 ripe avocados, mashed
1/4 tsp smoked paprika
1 tbsp minced green onion or red onion
1 tbsp minced garlic
1 tsp lime juice
3/4 tsp sea salt
2 sun dried tomatoes, finely chopped
1/4 tsp garlic powder
Mask everything together in a bowl. Cover with clingfilm, pressing it down to the surface of the guac to help keep it from changing colour too much. Let it sit in the fridge overnight to re-hydrate the sundried tomatoes and infuse every bit of the guac with delicious flavour.
To serve, well, just try your best not to eat it all at once.