Recipes Appetizers Dips Guacamole Guacamole with Charred Jalapeño and Scallions 5.0 (1,507) Add your rating & review 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 By Grace Parisi Updated on November 7, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 20 mins Yield: 2 cups 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 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. 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. Rate it Print