Guacamole with Charred Jalapeno

In a small pan over high heat, cook the jalapeno until it’s blistered and charred on all sides (or do the same on a barbecue). Turn off the heat and let it cool to room temperature.

Meanwhile put the avocadoes in a large bowl and mash them with a fork until creamy. Add the shallot or onion, tomato, and cilantro, and mix well with a spoon. Little by little add salt and lime juice until you are satisfied with the taste. Chop the jalapeno into small pieces and add it into the guacamole (if you don’t want it super hot you can remove the seeds and membranes first). Mix well and serve with tortilla chips.