How to Make Grilled Guacamole
Is there any better appetizer or dip than freshly made guacamole?
The question is kind of rhetorical, but also‚ the answer is YES. It turns out there is a better dip than guacamole: grilled guacamole.
It's not hard to make, and requires just a few fresh ingredients, but it will leave your guests begging for more.
Just a tip on amounts: My wife and I (two people) literally ate this all by ourselves. If you are feeding a crowd, plan accordingly, because this stuff will fly out of the bowl!
Prep time: 10 minutes
Total time: 30 minutes
3 avocados, halved
1-2 jalapenos, halved
1/4 red onion
1 cup grape tomatoes, halved
1 lime, halved
2-3 tablespoons cilantro, minced
1/4 cup olive oil
- Halve and pit the avocados. Add them to a bowl along with the jalapenos, red onion, grape tomatoes, and lime.
- Drizzle all the ingredients with olive oil and season them well with salt.
- Heat grill to high heat and add avocados, flesh side down. If you have a grill pan, add all the other veggies to the grill pan so they don't fall through the grates. If you don't have a grill pan, wrap them loosely in foil.
- Grill the veggies for about eight minutes, until they start to soften and char slightly around the edges.
- Remove all of them from the grill and let cool for a few minutes.
- Scoop avocado halves into a large bowl. Mince the jalapenos (remove the seeds), onion, and tomatoes. Add them to the bowl.
- Mince fresh cilantro and add to the bowl along with the juice from the lime that was grilled.
- Mash together and season with salt if needed. Serve with chips warm or cold.
It shouldn't be a problem this time of year to find really fresh ingredients for this guacamole. You should be able to find really nice avocados and stuff, which will definitely make a difference.
If you don't know how to tell if an avocado is ripe or not, here's what to look for: it should be soft, but not mushy. A test I like to use is to lightly flex my forearm. If the avocado feels like the inner part of your forearm, it is probably ripe. If it's softer than that, it might be over-ripe which is okay, but just use it soon.
Avocados have this annoyingly large seed in them. The easiest way to remove it is to run your knife around the avocado and twist to separate the two halves. Then lightly tap the seed with your knife until it sticks in the seed. Give it a little twist and it should just pop out!
Since we are grilling every single ingredient except the cilantro, just cut everything in half.
Add all the ingredients to a bowl and drizzle them with olive oil and salt.
Get your grill really hot (high heat if you have a gas grill), and add the avocados flesh-side down.
If you have a grill pan, use that to grill the veggies. If you don‚Äôt give them something to sit in, they will probably just fall through the grates of the grill.
If you don't have a fancy grill pan, you could also just wrap them in foil.
After about eight minutes you should have some great grill marks!
Pull everything off the grill and let it cool for a few minutes. Then just scoop out the avocados and mince all the other ingredients.
This is where you would add the cilantro also. Don't forget to squeeze the limes that you grilled into the bowl also. Then just mash everything up!
You can serve this warm or cold. It's guaranteed to be good.
This would be a perfect side dish for a day of grilling. There's not much that would be better than a big bowl of this and a cold beer.
Nick firmly believes that most dishes can be improved via the grill. He has blogged for almost four years at Macheesmo. You can also check out his first cookbook on using leftovers wisely: Cornerstone Cooking.
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