Ingredients
2 cloves garlic
1 or more jalapeno peppers
1 ear yellow corn
3 firm, ripe roma tomatoes
3 medium avocados
1/4 cup diced red onion
1/4 cup chopped cilantro
Juice of 1 lime, or to taste
Salt and pepper to taste
Preparation
Pierce the cloves of garlic and jalapenos with a toothpick or skewer so that they won’t fall through the grill. Over a smoky wood fire grill the garlic/jalapenos, corn, and tomatoes until they start to color. Remove from grill. Chop the garlic and jalapenos into smaller pieces, remove corn from the cob, and seed and dice tomatoes. Then mix garlic/jalapenos, corn, and tomatoes in a large bowl.
Peel, seed, and chop the avocados. Add to bowl along with the remaining ingredients. Gently mash to a chunky consistency, and adjust seasoning to your taste.
