Smokey Guacamole

1. Before you start, char the green onions.
2. Halve the avocado, remove the seed and scoop out all of the flesh, leaving just the skin.
3. Place the avocado in a mixing bowl with ½ a bowl of charred green onions, ½ a bowl of mixed cilantro, 2 oz pickled red onion, 2–3 oz chopped jalapeño (depending on how spicy you want it) and 2 oz chopped tomato.
4. Season with salt and lime juice to taste and mix until well combined.
5. Insert the smoking gun's hose into the mixing bowl and seal it with saran wrap so the smoke doesn't escape.
6. Load mesquite wood chips into the smoking chamber, turn on the gun and light the chips.
7. Let the smoke fill the whole bowl, then turn off the gun and remove the hose while sealing the bowl (let as little smoke escape as possible). Leave it to set for 5 minutes for maximum flavour.
8. Remove the plastic, stir and repeat the smoking process — then your guacamole is ready to serve.

Note: after transferring to the serving bowl, you can seal and smoke it for another 30 seconds and release the smoke when ready to eat, for presentation (optional). Device: smoking gun.