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Guacamole with Charred Jalapeño and Scallions

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 From 3 ratings.

User Reviews

rating nsays
I added more pepper and garlic then roasted onion.  I kicked it up with some hot sauce and tomatillos.  Delicious.  Served it with chips as well as grilled bread.  I have made it three times since.
rating Juliet8379
rating fraubauer
charring the pepper and the scallions is a touch of genius!

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Guacamole with Charred Jalapeño and Scallions

  • fast FAST
  • healthy HEALTHY
  • Vegetarian VEGETARIAN
TOTAL TIME: 20 MIN
SERVES: 2 CUPS
F&W’s Grace Parisi invented this smoky guacamole.
ingredients
  • 3 medium scallions, white and tender green parts only
  • 2 medium garlic cloves, unpeeled
  • 1 jalapeño, seeded and quartered lengthwise
  • 1 tablespoon vegetable oil
  • 3 Hass avocados, halved and pitted
  • 1/4 cup finely chopped cilantro leaves
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
directions
  1. Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.
  2. Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper and serve.

MAKE AHEAD Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.

NOTES Variation: For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw.

Recipe by Grace Parisi
From Guacamole: The Remix
This recipe originally appeared in June, 2008.