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. More Avocado Recipes

Grace Parisi
June 2008

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© Fredrika Stjärne

Recipe Summary

total:
20 mins
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.