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Guacamole with Charred Jalapeño and Scallions

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.


slideshow  More Avocado Recipes


  • Total Time:
  • Servings: 2 cups

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  • 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


  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.


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

Contributed By Photo © Fredrika Stjärne Published June 2008

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