Zack's Rough-Cut Guac
Extra virgin olive oil
1 to 2 jalapenos
1 link of chorizo sausage (or other spicy sausage)
½ white onion, large-diced
10 cherry tomatoes, halved or quartered
2 to 3 tablespoons cilantro, freshly chopped
½ can sweet corn or 1 cobb of corn
salt and pepper to taste
Begin by preparing all the mise-en-place in advance. Rough-chop the onion, tomatoes, cilantro and jalapenos and set aside. (Save the seeds from the jalapenos.)
Place the chorizo in the freezer for about 15 minutes to firm it up before cutting. Once firm, cut into slices and then halve each slice.
Coat a medium sauté pan with one tablespoon of olive oil and add the sweet corn. Cook over medium heat until charred, about 10 to 15 minutes, stirring often to prevent burning.
In a separate pan, add 2 tablespoons of olive and add half of the chopped jalapeno and all the seeds, cooking over medium-low heat for about three minutes. Add the sliced chorizo and continue to cook over low heat, stirring often, until the meat is fully cooked. Remove from heat and set aside.
In a large mixing bowl, combine the onion, tomatoes and cilantro with the juice of half a lime. Toss with 1 tablespoon of olive oil. Add the chorizo/jalapeno mixture, including the oil from the pan. Taste and add the remaining raw jalapeno if desired, and season with salt and pepper.
Add the avocados by squeezing each half into the bowl – do not chop. Add the corn and gently toss. Taste again and add more cilantro, lime juice, salt to your liking. Serve with seasoned tortilla chips, black bean chips, tacos, etc.
- Mise en place is a French culinary term meaning “putting in place.” Taking time at the start to get everything ready – chop vegetables, measure ingredients, set out required equipment, etc. – will ensure a smooth cooking process.
- Everything, with the exception of the avocados, can be prepared several hours in advance.
- Do not cut the avocados until ready to use, as they brown very quickly when exposed to air. Cut and add them just before serving.