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
Smoked Avocado Salsa Guacamole
Ingredients
- 1/4 cup rice
- 1/4 cup brown sugar
- 1/4 cup oolong tea
- 1 avocado
- 1 large tomato diced
- 1 scallion minced
- 1/2 jalapeno pepper minced
- 1/2 lime juiced
- salt and pepper to taste, optional
Instructions
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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.
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Cut avocado in half and remove seed. Leave skin on.
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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.
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Place tomato, scallion, jalapeno pepper and avocado in a bowl. Add lime juice and toss gently. Season with salt and pepper, if desired.
Mac and cheese and salsa — I’d never have thought to try it!
Lydia, I would never have thought of this either, but after I tried this combination for the first time, I couldn’t stop thinking about how good it was. The smoke element really makes this guacamole taste extra savory, and adds another dimension to foods it’s served with.
I am intrigued by this smoking method and am bookmarking this to try. I’ll bet this salsa would be fantastic over grilled fish.
Dara, this smoked avocado salsa would be excellent on top of grilled fish. I’ve had it served just that way and loved it.
Do you find it essential to use a wok? We don’t have one which is why I ask 🙂 We do have larger sautee pans and small pots. Does the rack sit directly on top of the mixture, or do you place the rack on across the rim of the wok?
Kristine, you don’t need a wok to do this. You could use a disposable aluminum tray, and a deep pan should also work. The idea is to have some room between the layer of smoking ingredients and the food you’re smoking. My rack sits about halfway up from the bottom of my wok, so the smoke can drift up. You don’t want the food to sit right on top of the smoking ingredients or it will be too strong a smoke flavor. Avocado only needs to be smoked briefly to get a good smoky flavor.
What a cool method – thanks for sharing it! And now we can’t wait to pair mac ‘n cheese with salsa.
This pairing of mac ‘n cheese with smoked avocado salsa really works well – hope you have a chance to try it.
This sounds amazing Jeanette! I love smoking foods and usually use my grill to do it, but doing it on the stovetop is perfect during the colder months. Great choice to highlight the beauty and versatility of the avocado today!
Oh my goodness! That looks very appetizing! I meant the salsa and guacamole …Mmmm, delicious! Especially with the mac and cheese you have there!
I had no idea you could smoke food on the stovetop!! Super cool. I bet the smoky salsa flavor is seriously addictive.
I thought this smoked avocado tomato salsa guacamole was unique, but when you brought the mac and cheese with this, WOW! Now that’s unique and I’m curious! Love the healthy recipes you create, Jeanette! I admire you for always creating healthy and beautiful recipes!
Thanks Jane, Joanne and Nami – this smoky avocado salsa adds such an interesting twist to foods. Great on grilled fish, chicken too!
Wow, I never would have thought of smoking avocados, but I know I’d love the extra nuance it provides for your salsa! I think I could eat this with a spoon 🙂
Liz, the brief smoking process really adds something special to this avocado salsa.
Coincidentally, I bought two pieces of avocados this morning. I’m so excited to see how it tastes!
Home you enjoy this Jemma!
What a delicious-sounding twist to an old favorite! Must try this soon…although I have a feeling I wouldn’t be able to stop myself from eating it with a spoon!
What a great idea to smoke the avocado on the stove-top for year round enjoyment. I usually smoke them on the grill but am going to try out your method.