Guacamole with Grilled Avocado and Tomatillos
Ingredients
- 2 Avocados - ripe but not mushy
- 1 Jalapeño Pepper - halved and seeds removed
- 3 Tomatillos - halved
- 1 Red Onion - halved cut into rings
- 1 Lime - grilled then juiced
- 1 Handful Cherry or Grape Tomatoes - slice in half or quarters
- 1/4 cup Fresh Cilantro - chopped
- 2 tbsp. Extra Virgin Olive Oil Holy Smoked Olive Oil
- 1 tsp. Ground Cumin McCormick Organic Whole Seed Cumin
- Salt and Black Pepper - to taste Holy Smoked Salt and Black Pepper
- Tortilla chips - for serving Sea Salt Multi Grain Tortilla Chips
Instructions
- Preheat your grill to medium-high heat.
- Cut the avocados in half, remove the pits, and brush the cut sides with a little olive oil to prevent sticking.
- Place the avocado halves, red onion slices, jalapeño halves, and lime halves on the grill grates. Grill for about 2-3 minutes per side until they are nicely charred and grill marks appear. Remove from the grill and let them cool slightly.
- Once cooled, scoop out the flesh from the grilled avocados into a mixing bowl. Mash the avocado with a fork until you reach your desired consistency (smooth or chunky).
- Finely chop the grilled tomatillos, red onion and jalapeño, and add them to the mashed avocado. Add the cumin.
- Slice the Cherry or Grape Tomatoes in half or quarters. Chop the fresh cilantro. Add both to the mashed avocado.
- Squeeze the juice of one lime into the bowl. Drizzle with olive oil and season with salt and black pepper.
- Gently mix all the ingredients together until well combined.
- Taste and adjust the seasoning if needed, adding more lime juice, salt, or pepper according to your preference.
- Transfer the grilled guacamole to a serving bowl and garnish with additional chopped cilantro if desired.
- Serve the grilled guacamole with tortilla chips or as a topping for grilled meats or tacos.
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