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Guacamole with Charred Jalapeños and Scallions
© Fredrika Stjärne

Guacamole with Charred Jalapeño and Scallions

  • TOTAL TIME: 20 MIN
  • SERVINGS: 2 cups
  • FAST
  • HEALTHY
  • VEGETARIAN

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.

  1. 3 medium scallions, white and tender green parts only
  2. 2 medium garlic cloves, unpeeled
  3. 1 jalapeño, seeded and quartered lengthwise
  4. 1 tablespoon vegetable oil
  5. 3 Hass avocados, halved and pitted
  6. 1/4 cup finely chopped cilantro leaves
  7. 2 tablespoons fresh lime juice
  8. 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. Notes Variation: For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw.
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