Grilled Guacamole

Allan

An awesome variation on the standard guac.

⅓ cup fresh lime juice

¼ cup avocado oil

1 tsp citric acid (optional)

6 firm-ripe Hass avocados, halved and pitted

Kosher salt and freshly ground black pepper

½ medium red onion, cut into ⅛ inch (3 mm) dice

2 large jalapeños, seeded and cut into ⅛-inch (3 mm) dice

½ cup finely chopped cilantro

½ teaspoon ground cumin

2 tbsp extra virgin olive oil

Preheat the grill or a cast-iron grill pan to very high heat

In a small bowl, combine the lime juice, avocado oil, and citric acid (if using). Season the avocados with salt and pepper. Brush them liberally with the lime juice mixture.

Place the avocado halves flesh side down on the grill until they are slightly charred, about 4 minutes. Flip them and grill on the skin side for 1 to 2 minutes to heat the avocados through but not char the skin. Remove from the grill and brush the flesh side with more lime juice mixture. Set aside to cool to room temperature.

Squeeze the avocado flesh into a large molcajete or bowl. It should slip right out of the skins from the grilling. Add the onion, jalapenos, cilantro, cumin, olive oil and any remaining lime juice mixture from the grilling process.

Mix as smooth / chunky as you like.

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