This recipe changes the flavor of traditional guacamole by charring the onion and avocados prior to mixing with the other ingredients. The smokiness adds a depth to the flavor and lends an additional flavor tier. Served simply with tortilla chips or along with spicy entrees, such as Pretty Dragon Corrales Beef Fajitas, the guacamole provides a creamy, earthy accent.
In order to allow the avocado to grill without becoming a mushy mess in the bowl, select just slightly under-ripe avocados. They will hold their shape better but still blend well with the other ingredients. Use a sweet onion and grill until it has a great char.
Easily prepared while grilling other foods, this recipe can also be prepared under the broiler element in the oven if a grill is not available.
2 Haas avocado, slightly un-ripe
1 medium sweet onion
1 medium tomato, deseeded and chopped fine
½ c chopped cilantro
1 clove garlic, smashed and minced
½ jalapeño pepper, deseeded and diced fine
1 lime, juiced
½ t kosher salt
Build a medium high direct fire in grill.
Cut avocados in have and remove pit. Do not peel. Remove papery peel from outside of onion. Cut in half. Brush all cut sides with olive oil.
Place avocados and onions, cut sides down, over direct coals on grill. Cook until all are heavily charred, about 7-10 minutes.
Remove to cutting board and let cool. Remove outer skin from onion and discard. Chop fine. Scoop avocado from peel. Dice coarsely.
In a medium bowl, combine avocado, onion, tomato, garlic and pepper. Stir to combine. Add lime juice and salt. Gently stir.
Place plastic wrap directly on the mix and cover completely. Allow to sit 15-20 minutes to let the flavors meld.