I wanted to do something different from the usual Guacamole, but didn’t want to veer off and make it too different. I decided so use the cherry tomatoes that were roasting in the oven instead of using raw chopped tomatoes. I also used my *cilantro pesto I had made the other day. The results were fantastic, the roasted tomatoes gave the Guacamole a richer more robust flavor.
I was told years ago in Mexico that the secret to a good Guacamole was to not blend it, but to make sure the avocados are ripe and soft, and to cut it in chunks and toss it lightly.
Everyone has their own recipe, here is mine.
Six soft avocados
A container of cherry tomatoes roasted in the oven and then chilled
1 clove garlic
1 Chili pepper diced or dry red pepper flakes (to your liking)
Juice from one lime
Red hot sauce (to your liking) *Two tablespoons cilantro pesto
Roughly chop the avocado and the (cooled) roasted tomatoes and put into a large mixing bowl. Add the rest of the ingredients and it toss gingerly until everything is incorporated, do not mix this like wild lunatic, be gentle!
* cilantro pesto: I had bought a ton of cilantro and didn’t want to waste it so I put in the food processor with some plan vegetable oil. I store it in the refrigerator and use it when a recipe calls for cilantro.