Smoky Grilled Guacamole Recipe: Who Knew Guacamole Could Get Even Better? by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
Thought guacamole couldn't get any better? Think again! You'll be the superhero of the kitchen when you whip up a bowl of this smoky guacamole recipe.
The onion, tomatoes, jalapeno and avocado are grilled before transforming into a creamy guacamole. Holy, smokes!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 to 10
- 1 medium red onion, cut into 1/2-inch rings
- 2 Roma tomatoes, halved and seeded
- 1 jalapeno pepper, halved and seeded
- 2 tablespoons canola oil, divided
- 3 medium ripe avocados, halved and pitted
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- tortilla chips
Here's how to make it:
- Preheat the grill to medium-high heat.
- In a large bowl, combine the onion, tomatoes, pepper and 1 tablespoon oil. Gently toss to coat. Grill vegetables, covered, until tender and charred, turning occasionally.
- Brush avocados with remaining oil. Place cut side down on an oiled grill over indirect heat for 4 to 6 minutes, or until the flesh is nicely charred with grill marks. Do not disturb once the avocados are placed on the grill rack. Cool grilled vegetables completely. Chop into small dice and set aside.
- Remove avocado flesh with a large spoon discarding the skins. Transfer to a bowl and mash with a fork. Stir in the remaining chopped vegetables. Add cilantro, lime juice, cumin and salt. Serve immediately with chips.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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