I LOVE guacamole. I could eat it every day (and often do).
It pairs well with so many things, and it's perfectly easy to throw together.
I also love putting veggies on the grill, and in the summer it's just about the only way I cook vegetables--brush with olive oil and grill. easy easy.
So when I pulled out my guac ingredients when I was already prepping to grill some fish......I just thought......why not?!
I wondered if this would even turn out all that different than raw guacamole, and I was so happy with the results. It made a completely different dish. The onion flavor was much more tame, and the jalapeno had a deeper, roasted flavor.
These measurements are approximate--add a little and subtract a little as you like. For me the perfect guacamole is all about the salt and lime--as long as you have those to things you are set.
-2 ripe avocados
-a small handful of onion (as you can see I used two tiny onions from the garden--I don't like the onion to overpower. play around with more if you like.)
-handful of cilantro, finely chopped
-juice of 1-1 1/2 limes (add a little at a time until you reach your perfect "limeyness")
-large pinch of kosher salt (also taste as you go with the salt. I add or take away a little depending on how salty my chips are as well. I'm telling you, salt is KEY)
-Cut avocados in half, take the seed out, and brush the insides with olive oil.
-brush onion and pepper with olive oil.
-Grill on medium heat until grill marks appear, and pepper starts to blacken (be sure to rotate the jalapeno)
-Scoop the insides of the avocado out, finely chop the onion, rub the skin off of the jalapeno (it should come off easily) and take the seeds out if you don't want it too spicy. dice.
Add grilled veggies to bowl with lime, cilantro, and salt.
Mash with a fork to combine.
Let chill in the refrigerator for about an hour so flavors can mingle and party it up.
What's in YOUR guacamole?