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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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The NBA star's garlic-chipotle sauce is the key to this spicy guacamole. Looks YUMMY - I am posting here to be tried as soon as I can find this sauce! Aired today (Oct 23, 2008) on the Rachel Ray show - John Sally Garlic Chipotle Sauce is available online and features peaches and a terrific blend of spices..... Ingredients:
1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained |
2 jalapeno peppers, stemmed, halved lengthwise and seeded |
1/4 medium red onion, chopped |
1 tablespoon olive oil |
2 california avocados, ripe peeled and seeded |
4 tablespoons fresh lime juice |
1/4 cup cilantro, chopped |
1/2 cup john salley's garlic-chipotle sauce |
Directions:
1. Preheat oven to 450ºF.
2. Line a baking sheet with foil.
3. In a large mixing bowl, toss corn, jalapeños and onion with oil then spread evenly out onto the baking sheet.
4. Transfer to the oven and roast for 15-20 minutes, until vegetables are lightly browned.
5. When cool, peel the jalapeños, if desired, then finely chop them with the onion. Reserve them with the roasted corn.
6. In a large mixing bowl, coarsely mash avocados with lime juice. Stir in the roasted vegetables, cilantro and Garlic Chipotle Sauce, and serve.
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