Grilling guac: Why not grill the dip?
(Published May, 29)
Guacamole is a popular side at any barbecue. While it’s usually cooked with raw ingredients, grilling the avocado, onion, pepper, garlic and tomatoes can add a complex, smoky flavor that improves the end result.
1 medium red onion, skinned, cut in half
2 small tomatoes, halved
1 jalapeno pepper, halved (seeded, if you don’t want a lot of heat)
2 large ripe avocados, halved and pitted
1/4 cup fresh cilantro leaves, chopped
1-2 large cloves of garlic not skinned
The juice from one line (or ½ depending on taste)
Cumin to taste
Salt to taste
Chop up the cilantro and set it aside in a bowl. Add a dash of cumin and some salt.
On a grill over medium heat, place the avocados face down, so the flesh is exposed to the heat. Toss the rest of the vegetables—including the limes—face down to the heat. The avocadoes and onion will take 3-5 minutes to char, but the tomatoes, garlic, and jalapeno should be turned regularly, exposing all sides to the heat. The lime should be checked and, once it begins to char, taken off the grill.
Once all vegetables have been charred, scoop the avocado flesh from the rind into the bowl with the cilantro. Remove the garlic skin (after it’s cooled) and add that to the bowl. The garlic should be soft, but if not, mince it first. Mince the onion and add that to the bowl. Squeeze half the lime into the bowl. Chop up the jalapeno and add that to the bowl. Roughly chop up the tomatoes, add that to the bowl.
Mix everything together by hand with a large spoon or fork or a pestle. Taste; add more lime juice, salt, cumin as needed.
Serve immediately with chips.