Grilled guacamole? Who knew? Just when you thought guacamole couldn’t get any better – someone goes and brings out the grill. And voila… this will be the very best guacamole you’ll ever have. Feel free to add extra things like tomato or substitute the red onion with white – just be sure to grill them.
So fire up the Bar-B and prepare to have a little party in your mouth.
(as always – it’s best to read through the entire recipe before starting. You’ll want to know a few of the steps ahead of time).
3 whole avocados
1/4 of a medium red onion
1 large Poblano pepper
1 tablespoon minced garlic
1 tsp Worcestershire sauce
salt and pepper to taste
1 tablespoon mayo – if you insist. But it’s fine without!
- Preheat grill on medium flame.
- Slice avocados in half lengthwise and remove pit (tips on removing pits – but do not slice).
- Leave halves in skins and lightly brush the flesh with olive oil.
- Lightly brush the skin of the Poblano pepper with olive oil.
- Slice onion into 1 inch slabs leaving rings nested. Lightly brush with olive oil.
- Cut lime in half and brush flesh with olive oil.
- Finely mince garlic if not using pre-minced.
Ready To Cook?
Place avocados and lime halves flesh side down on grill. Place onion and pepper on grill. Leave avocado and lime alone – it’s tempting to pick up and check but you risk squishing them and losing avocado in the fire. They will take roughly 5 minutes on medium heat. The limes will start to brown at the edge when they’re ready.
Turn pepper regularly until it is blistered all over. You will know it’s done because you will suddenly smell the pungent pepper goodness! CAREFULLY turn the red onion over… you may lose a ring or two into the fire – sing a verse of Johnny Cash’s Ring of Fire and don’t sweat it. But the less you turn the onion the less you’ll lose it to the fire. It’s done when softened and has good grill marks.
Once all your grilling is done remove and let cool. You’re going to need to remove the pepper skin. TIP: Immediately put pepper in glass or ceramic bowl and cover tightly with Saran wrap. Let sit for 15 minutes while other items cool. The steam will help loosen the skin and it will peel right off. Cut top of pepper off and slice open to remove seeds. Cut into strips.
Finely dice onion and pepper. Add all ingredients into a bowl and mash well. Add salt, pepper and Worcestershire sauce. For a creamier guacamole use an immersion blender or food processor to mix everything together. Just don’t over mix or it will become runny. Squeeze 1/2 a grilled lime over mixture and stir.
Serve immediately and enjoy!
(photos taken with iPhone 4)