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Grilled Avocado and Jalapeño Guacamole

Source of Recipe

From "Weber's Big Book of Burgers"


Recipe Introduction

"Make sure your avocados are perfectly ripe for maximum flavor and ease of mashing. Look for skins with a dark hue that are free of indentations, which could be an indicator of bruising. The avocado should yield to slight pressure when gently squeezed in the palm of your hand — avoid using your fingers or you'll likely bruise the fruit."

List of Ingredients

â—¦ 3 ripe Hass avocados, about 2 pounds total, each cut in half and peeled
â—¦ 2 medium jalapeño chile peppers
â—¦ Extra-virgin olive oil
â—¦ â…“ cup minced white onion, rinsed in a fine-mesh strainer under cold water
â—¦ 1 ripe plum tomato, cored, seeded, and finely chopped
â—¦ ¼ cup finely chopped fresh cilantro leaves
â—¦ 1 teaspoon kosher salt
â—¦ 2 to 3 tablespoons fresh lime juice
â—¦ Tortilla chips


Recipe

Prepare the grill for direct cooking over medium heat (350° to 450° F).

Lightly brush the avocados and jalapeños with oil, and then grill over direct medium heat, with the lid closed, until the avocados are well marked and the jalapeños are blackened and blistered, 6 to 8 minutes, turning once.

Put the avocados in a bowl and coarsely mash with a fork. When the jalapeños are cool enough to handle, scrape away the blackened skin, remove the stem and seeds, and finely chop. To the bowl with the avocados, add the jalapeños, onion, tomato, cilantro, salt, and 2 tablespoons of the lime juice. Mix well. Add more lime juice, if desired. Place a piece of plastic wrap directly onto the surface of the guacamole to prevent it from browning. Refrigerate until cold, 30 minutes to 1 hour.

Serve the guacamole with tortilla chips.


Serves 6 to 8