National Guacamole Day is tomorrow (September 16th) so this recipe for Grilled Guacamole is a timely post to share!
I have wanted to make Grilled Guacamole since I first got my Coyote Grill last summer and somehow never got around to it.
The cooler weather seems to be right around the corner, so I had to make sure I made it in time!
The ingredients in guacamole work great for grilling and add a new layer of flavor to a favorite snack.
You can grill most of the ingredients: avocados, lime, red onion, jalapeno, tomato, and garlic.
Guacamole
- 3 ripe avocados, halved and pits removed
- 1 lime, halved
- 1/2 small red onion
- ½ jalapeno pepper, seeds and membranes removed
- 1/2 tomato
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon chopped cilantro
To make, halve your avocados and remove the pits. Halve your lime, red onion, jalapeno pepper, and tomato.
Brush your grill with oil. Preheat your grill to medium high heat. When hot, add the avocados, lime, red onion, jalapeno pepper, tomato, and garlic cloves.
Grill for 3-5 minutes, or until grill marks are visible (you may have to take items off sooner than others, so check every couple of minutes).
Let cool. When cool enough to handle, scoop out the avocados into a large bowl.
Juice the lime halves over the avocados.
Finely chop the red onion and tomato and mince your jalapeno pepper and garlic cloves. Add the onion, tomato, jalapeno and garlic to the bowl. Season with 1/2 teaspoon ground cumin, salt and pepper, and chopped cilantro.
Mix to combine, until it reaches the consistency you desire. I like mine somewhat chunky.
(Note: you can make this completely in the molcajete, I just wanted to show how to make it if you didn’t own one.)
Top with more cilantro if desired.
The little bit of char adds some smokiness to the guacamole which nicely highlights the cumin flavor.
The tomatoes, onions, and avocado are softened from the grill, so this guacamole has a softer texture, there isn’t much crunch to it. But that’s what the tortilla chips are for!
Ingredients
- 3 ripe avocados, halved and pits removed
- 1 lime, halved
- 1/2 small red onion
- ½ jalapeno pepper, seeds and membranes removed
- 1/2 tomato
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon chopped cilantro
Instructions
- To make, halve your avocados and remove the pits. Halve your lime, red onion, jalapeno pepper, and tomato.
- Brush your grill with oil. Preheat your grill to medium high heat. When hot, add the avocados, lime, red onion, jalapeno pepper, tomato, and garlic cloves.
- Grill for 3-5 minutes, or until grill marks are visible (you may have to take items off sooner than others, so check every couple of minutes).
- Let cool. When cool enough to handle, scoop out the avocados into a large bowl.
- Juice the lime halves over the avocados.
- Finely chop the red onion and tomato and mince your jalapeno pepper and garlic cloves. Add the onion, tomato, jalapeno and garlic to the bowl. Season with 1/2 teaspoon ground cumin, salt and pepper, and chopped cilantro.
- Mix to combine, until it reaches the consistency you desire. I like mine somewhat chunky.
- (Note: you can make this completely in the molcajete, I just wanted to show how to make it if you didn’t own one.)
- Top with more cilantro if desired.
Oh! We missed the National Guacamole Day. (Actually, it did not cross my mind) Though we are planning to make up for it and prepare grilled guacamole. Thank you for sharing the recipe.