Smokey Southwest Guacamole

This guac combines the complex flavors of carmelized onions, jalepeños, poblano peppers, and roasted garlic with classic guac tradition of lime and cilantro to bring you an outstanding guacamole full of depth and flavor.

Ingredients:
- 6 large avocados
- Juice of three limes
- 4 Roma tomatoes, diced
- Half a bunch of cilantro, chopped
- 1 tsp pepper
- 2 tsp PSC Smokey Southwest
Peppers and onions:
- 1 large sweet onion, finely diced
- 2 poblano peppers
- 4 jalepeños, cored, seeded, finely diced
- 2 tsp PSC Smoked Salt
- 2 tsp PSC Whiskey Smoked Sugar
- 6 cloves of garlic, minced
- 2 Tbsp Olive oil

Directions:
- Char the poblanos directly over a gas flame until black and gross looking
- Toss the poblanos in a plastic bag and tie close for about 10 minutes
- Heat frying pan over medium heat with oil
- Put onions, jalepeños, smoked salt, and smoked sugar in pan and sir together
- Take poblanos out of bag and the skin will easily come off of them
- Finely dice pablanos and add to onions
- Stir frequently until it begins to blacken, about 30 minutes
- Add garlic and cook for an additional minute
- Let this mixture cool
- Add all ingredients together, squishing avocado with fork

- Serve with your favorite chips and enjoy!