Balsamic Roasted Guacamole

Most people are surprised when they hear this about me, but ever since I was young, I have always gotten really into March Madness. My dad and I would always watch the games together, and for the final game, it was always accompanied by a big bowl of his mom’s recipe for caramel popcorn. When Trevor and I first started dating, it was right around the time of March Madness, and I think we were both mutually relieved to hear from each other that all we wanted to do for dates was watch the games. Every year since we have been married we fill out brackets to compete with each other (and every year I always win–Trevor is getting really annoyed by this fact!).

This year, Thompson has joined in our enthusiasm, and even filled out his own bracket. Every night he asks when the next games are on. He chose Texas A&M to win the whole thing, and let me just tell you, there were some very real tears that came after they lost. It might have been the combination of staying up past his bedtime night after night to finish games, or the competitiveness he inherited from his parents, but he was genuinely devastated. (He has now recovered, and is rooting for North Carolina as his new pick).

We can’t wait to watch the games this weekend. As much as I want a big bowl of caramel popcorn to have during the games, We are still all feeling a little sugar overloaded from Easter, and Trevor and I have been trying to cut back on the sweets. If I have to go without the caramel corn though, this is not a bad alternative at all. In fact, it is pretty amazing. The roasted vegetables and balsamic add a slight sweetness and addictiveness to this guacamole. But let’s be honest. I will probably somehow end up with a bowl of this and caramel popcorn in front of me come this weekend.

Balsamic Roasted Guacamole

 

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Serves: 4-6 servings

Ingredients

• 1 serrano chili, halved and seeds removed
• ⅓ cup cherry tomatoes
• 4 large cloves garlic
• Olive oil
• Salt and freshly ground pepper, to taste
• 3 tablespoons balsamic vinegar, divided
• 3 medium sized avocados
• Juice from ½ lime
• ⅓ cup loosely packed cilantro, chopped

Instructions

1. Preheat oven to 425 degrees F.
2. In the center of a medium sized square of aluminum foil, place chili halves, tomatoes, and garlic. Drizzle with a little olive oil and sprinkle with salt and pepper. Fold up the sides of the foil slightly to create a bowl. Add 2 tablespoons balsamic vinegar, then close up the sides to form a small packet. Place on a small baking sheet and roast in preheated oven for 30-35 minutes, until all vegetables are soft. Remove form oven and let cool completely. Once cool, finely chop vegetables and reserve along with any juice from cooking.
3. In a medium sized bowl, add the flesh of the avocados. Mash to desired consistency. Stir in reserved roasted vegetables and remaining 1 tablespoon of balsamic. Stir in lime juice and cilantro. Season generously with salt. Adjust seasoning, adding more lime or salt, if necessary.

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