This Smoked Avocado Tomato Salsa Guacamole is deceptively savory and complex. Guests will wonder what the secret ingredient is in this recipe. Served over Huevos Rancheros Breakfast Tacos, it’s a treat.
Ever since my trip to California last month where I was a chef participant in a first of its kind Culinary Exploration Workshop, I’ve been dreaming about smoke. Several of the chefs used smoke as a way to add savoriness while reducing the amount of salt in their cooking.
One of the most interesting foods I tasted was a Smoked Avocado Salsa that Chef Plum served with his dish. I had it again when I went to his Dinner Underground event in Newtown, Connecticut a few weeks ago, and have been obsessing about it ever since.
Chef Plum used a smoking gun when he made his Smoked Avocado Salsa in California, but he said you could smoke it on the stove using a perforated pan and some foil. Since I don’t have a smoking gun, I opted to smoke it on the stove top in my wok.
My dad used to make smoked chicken in the wok, and I’ve seen recipes using this technique before, but it wasn’t until recently, that I finally decided to try wok smoking myself. I was always worried about smoking up the house, which is why I’d been procrastinating so long.
As long as you lid is on tight, and you leave your wok covered for five minutes after you turn off the heat, you don’t have to worry about smoke hitting your face when you open the lid.
I served my kids this Smoked Avocado Tomato Salsa Guacamole on top of a poached egg and hashed browns one morning, and it really had a nice almost bacon-like flavor. Between the crunchy crust of the hashed browns and the smokiness of the avocado, you could almost be tricked into thinking there was bacon on your plate.
Another night, I served some of this smoky avocado salsa on top of this Creamy Smoked Gouda Macaroni and Cheese, which was a big hit. It added a nice complexity and extra smokiness to this lower fat version of mac ‘n cheese.
Interesting, that we can sometimes trick our palate into thinking we’re eating something fatty and salty without the fat and salt.
Today, I’m participating in Food Network’s Summer Fest where Avocados are being featured this week. Please be sure to check out what my fellow foodie friends made:
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias
Jeanette’s Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados
And Love It Too: Sugar-Free Avocado Fudgesicles
Haute Apple Pie: Avocado BLT Egg Salad
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini “Pappardelle” with Avocado “Cream”
FN Dish: 10 Audacious Guacamole Add-Ins
Even More Avocado Salsa Recipes:
Baked Salmon with Avocado Mango Salsa
Cilantro-Lime Chicken with Avocado Salsa
Fresh Corn and Avocado Salsa
Avocado Tomatillo Salsa
Strawberry Roasted Corn and Avocado Salsa
Spicy Avocado and Pineapple Salsa
- ¼ cup rice
- ¼ cup brown sugar
- ¼ cup oolong tea
- 1 avocado
- 1 large tomato, diced
- 1 scallion, minced
- ½ jalapeno pepper, minced
- ½ lime, juiced
- salt and pepper, to taste, optional
- Line wok with two layers of foil. Line wok cover with foil. Mix together rice, brown sugar and tea, and place in bottom of wok on top of foil.
- Cut avocado in half and remove seed. Leave skin on.
- Place a rack on top of the tea mixture and put avocado halves on top of the rack. Raise heat to high and wait until you start seeing smoke. As soon as you see smoke coming up, cover the wok and turn the heat down to medium-low. Let smoke for 5 minutes; then turn heat off; let sit for 5 minutes; remove avocado; dice.
- Place tomato, scallion, jalapeno pepper and avocado in a bowl. Add lime juice and toss gently. Season with salt and pepper, if desired.