Smoky Summer Recipe: Grilled Guacamole
Holy moley, grilled guacamole? Well, yes! Have you tried it? If not, you should. It’s easy, smoky, and so, so good. Here’s how to make it!
Grilled guacamole is very simple: Just grill the avocados! This doesn’t have to be terribly neat or scientific; just peel the avocados and throw them on the grill for a few minutes. If you don’t have a grill, try cooking them for a few minutes under the broiler, or on a grill pan.
The result is a lightly smoky, rich and silky guacamole. I love all sorts of guacamole, but here I was a purist: I smashed the grilled avocados with nothing more than a bit of lime juice, salt and pepper. (If you like you can add some garlic, onion, or cilantro.)
It was some of the most delicious guac I’ve had in a long time! I love that rich, smoky flavor, and the subtle twist on an old favorite. Have you ever tried this?
serves 2 to 4
4 Hass avocados, ripe but not squishy
Kosher salt and freshly ground pepper
1 clove garlic, minced or pressed (optional)
1/4 red onion, finely chopped (optional)
1/3 cup cilantro, finely chopped (optional)
Heat a gas or charcoal grill and oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise, and remove and discard the pit. Lightly brush each avocado half with olive oil.
Arrange the avocado halves on the grill and cover. Grill for about 5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks. (Keep an eye on them; I was doing them on a low heat; depending on your grill it could take less — or more! — time.)
Take the avocados off the grill and let them cool slightly. Smash them with a fork and stir in the juice from 1/2 a lime, and salt and pepper to taste. Add garlic, onion, and cilantro, if you wish. Serve immediately with chips.
(Images: Faith Durand; Kathryn Hill)