Grilled Guacamole

We are guacamole freaks. No lie, we mix up a batch at least twice a week — always using my secret recipe. I was doing just that earlier this week when I realized I already had the grill fired up to cook some steaks. My wheels started turning and the next thing I knew I was throwing all the veggies that belong in my guac straight on the grill.

Every once in a while I get a stroke of brilliance, y’all.

This new-and-improved grilled guacamole is the bomb. Grilling the veggies first really enhances the flavor — it’s deeper and smokier (is that a word?). It’s a perfect treat for this Memorial Day weekend, when you’re grill is likely to be fired up anyway.

Remember, you’re just grilling the veggies long enough to enhance the flavor and get those yummy grill marks — not to cook them completely (and turn them into a pile of mush).

Grilled Guacamole

Grilled Guacamole


4 ripe avocados, cut in half, pit removed, left in skin

1 roma romato, halved

1/2 small red onion, peeled and halved

1 jalapeno, halved and deseeded

Olive oil, for brushing on veggies

2 small limes, juiced

1/2 cup cilantro, chopped

1 tsp ground cumin

1 tsp fresh ground black pepper

Kosher salt to taste


1. Heat the grill to medium heat. Lightly brush each avocado, onion, tomato and jalapeno half with olive oil.

2. Place the all veggies face down on the grill. Grill for about five minutes or until each has black grill marks.

3. Remove veggies from grill and let them cool slightly. Dice tomato, onion and jalapeno. Scoop out the avocado flesh and place in a medium bowl. Smash the avocados with a fork and stir in diced veggies plus the lime juice, cilantro and cumin. Season with salt and pepper, to taste. Serve with tortilla chips.

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