I want to confess my love for guacamole. It’s my all time favorite snack, along with tortilla chips of course. Sometimes I get tired of making and eating the same old guacamole recipe, so I thought that I’d mix things up by grilling the veggies first. I present to you, Grilled Guacamole! It’s going to change everything you know about this classic dip.
To make grilled guacamole, heat an outdoor or stovetop grill over medium-high heat. Grease it lightly with cooking spray or vegetable oil. Grill the vegetables, in batches. You don’t want to cook the vegetables all the way, it’s really just a quick grill to get the flavor and marks. For the avocados: Cut in half and remove the seed. Grill face down, with the skin still on to help keep them together.
Let the veggies cool down completely. Then assemble the guacamole!
Serve it with chips or cut up veggies. It’s perfect for parties, potlucks or backyard gatherings. It’s a new take on an old favorite. Enjoy!
- 4 avocados
- 3 roma tomatoes
- 1 small red onion
- 2 jalapeños (optional)
- 2 limes
- 1/4 cup cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Heat a stove top or outdoor grill to medium-high and lightly grease with cooking spray or vegetable oil.
- Cut the avocados in half, remove the seeds, but keep the skin. Grill, face down, for about 2 to 3 minutes to develop grill marks. Transfer to a plate or platter, and allow to cool down. Cut the tomatoes in half, lengthwise, and grill for 2 to 3 minutes to char the one side. Transfer to plate. Cut the red onion into large rings. Keep the rings in tact, and grill for 2 to 3 minutes per side. Cut the jalapeños and limes in half, and grill for 1 to 2 minutes. Allow all the veggies to cool.
- Cut the grilled veggies into chunks and throw them into a bowl. Mash everything together along with the chopped cilantro, seasonings and the juice of the grilled limes, until completely combined. Serve with chips or cut up veggies. Enjoy!