Douglas Friedman
Active Time
N/A
Total Time
1 HR 30 MIN
Yield
Serves : 8

Chef Rocky Barnette of the Capri in Marfa, Texas, calls his eponymous grilled-avocado guacamole “vegan foie gras.” Slideshow: More Guacamole Recipes

How to Make It

Step 1    

In a medium bowl, combine the onion with the cilantro, jalapeños, the 1/3 cup of lime juice and 1 tablespoon of the oil. Season with salt. Cover the pico de gallo and refrigerate for 1 hour.


Step 2    

Light a grill and oil the grate. Lightly brush the cut sides of the avocados with oil and lime juice; season with salt. Grill cut side down over high heat until charred, about 2 minutes. Transfer to a plate and let cool.


Step 3    

Scoop the avocado flesh into a large bowl and coarsely 
mash with a fork. Gently fold in 1 cup of the pico de gallo, the remaining 2 tablespoons of oil and the cumin and season 
generously with salt and pepper. Garnish with the remaining 
1/3 cup of pico de gallo. Serve with tostones.


Make Ahead

The guacamole can be covered with plastic wrap and refrigerated overnight. 


Notes

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