- May 3, 2026
- 30
- 108
A little something I made for gameday watch party earlier in the year.
Fire roasted salsa, along with an Olive wood smoked guacamole with diced skirt steak.
First part of this journey was to make the salsa. for my red salsa I use Roma tomatoes, white onion, an, serrano peppers that get charred over the coals.
Once the everything is charred and blistered, I throw it all into the blender with some garlic, salt, Mexican oregano an a bit of lime juice.
the blender is pulsed until the desired consistecy is reached.
I then took the avocado an gave them very light coat of oil and bit of salt.
This went onto the grill, but this time a few small chunks of Olive wood was added to the coals.
While this was taking on some smoke for a few minutes, I diced up some left skirt steak to mix into the guacamole
After a few minutes the the avocado was taken off the grill scooped out of the peel, and smashed with a potato smasher, the diced skirt steak mixed in.
Then the fun part, creating the presentation. I used a small round straight wall glass coated in oil and used that to create a pocket in the center of large shallow bowel or deep wall plate, (I am sure it has a proper name...) I then spooned in the guacamole spreading it around the glass, and left the fork marks in a circle , like a plowed field. I then carefully twisted the glass and pulled it free. The fire roasted salsa was then spooned into this cavity. I then took an an places some white tortilla chips into the back creating a couple semicircle rows of chips. The idea was to create a build your own heat level dip, by being able to mix the two on your chip.
Fire roasted salsa, along with an Olive wood smoked guacamole with diced skirt steak.
First part of this journey was to make the salsa. for my red salsa I use Roma tomatoes, white onion, an, serrano peppers that get charred over the coals.
Once the everything is charred and blistered, I throw it all into the blender with some garlic, salt, Mexican oregano an a bit of lime juice.
the blender is pulsed until the desired consistecy is reached.
I then took the avocado an gave them very light coat of oil and bit of salt.
This went onto the grill, but this time a few small chunks of Olive wood was added to the coals.
While this was taking on some smoke for a few minutes, I diced up some left skirt steak to mix into the guacamole
After a few minutes the the avocado was taken off the grill scooped out of the peel, and smashed with a potato smasher, the diced skirt steak mixed in.
Then the fun part, creating the presentation. I used a small round straight wall glass coated in oil and used that to create a pocket in the center of large shallow bowel or deep wall plate, (I am sure it has a proper name...) I then spooned in the guacamole spreading it around the glass, and left the fork marks in a circle , like a plowed field. I then carefully twisted the glass and pulled it free. The fire roasted salsa was then spooned into this cavity. I then took an an places some white tortilla chips into the back creating a couple semicircle rows of chips. The idea was to create a build your own heat level dip, by being able to mix the two on your chip.
