Grilled Guacamole Is the Best Guac You've Ever Tasted

Garden Betty

I’ve always been a fan of cooked avocado (as you might remember from my Huevocate recipe), and grilled avocado simply takes it one step further. Over a hot grate, the flesh turns smoky and savory, almost meaty in flavor.

Just a few minutes on each side can elevate raw avocado into its own secret ingredient in a guacamole.

Bring this to your next barbecue and I guarantee you’ll be invited to many more this summer! (And if you lack an outdoor grill, I recommend charring it in a grill pan on the stove, or even under the broiler.)

Ingredients

2 ripe avocados, halved and pitted 1 tomato, finely chopped 1/4 red onion, finely chopped 1/4 cup packed cilantro, finely chopped 1/2 jalapeño, minced (remove ribs and seeds for less heat) 2 garlic cloves, minced 1/4 teaspoon kosher salt Juice of 1 lime

Making Your Grilled Guacamole

Preheat a grill on medium-high heat.

Use a large spoon to scoop the avocado flesh out of its shell, preferably in one piece.

Lay all the avocado halves over the hot grate, cover, and grill for about 5 minutes until the flesh is lightly charred. Flip all the halves over, and grill for another 5 minutes.

Transfer the grilled avocados to a serving bowl and mash with a fork to your desired level of chunkiness. Add the remaining ingredients to the bowl, stir to combine, and serve warm.

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Garden Betty