Grilled Guacamole Recipe
Grilled Guacamole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Grill: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Grill: 10 min. + cooling

Ingredients

  • 1 medium red onion, cut into 1/2-inch slices
  • 2 plum tomatoes, halved and seeded
  • 1 jalapeno pepper, halved and seeded
  • 2 tablespoons canola oil, divided
  • 3 medium ripe avocados, halved and pitted
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • Tortilla chips

Directions

In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes or until tender and charred, turning occasionally. Brush avocados with remaining oil. Grill or broil avocados, cut side down, 4-6 minutes longer or until charred. Cool vegetables completely.
Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Guacamole in Grill It Bookazine 2016, p92

  • 1 medium red onion, cut into 1/2-inch slices
  • 2 plum tomatoes, halved and seeded
  • 1 jalapeno pepper, halved and seeded
  • 2 tablespoons canola oil, divided
  • 3 medium ripe avocados, halved and pitted
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • Tortilla chips
  1. In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes or until tender and charred, turning occasionally. Brush avocados with remaining oil. Grill or broil avocados, cut side down, 4-6 minutes longer or until charred. Cool vegetables completely.
  2. Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Guacamole in Grill It Bookazine 2016, p92

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