Grilled Guacamole. If you are guacamole fan, you are going to love this unique twist on a classic! This recipe involves grilling the avocado, jalapeños, garlic, and onion then mashing them together to create a velvety smooth and smoky dip.
When the avocados and veggies are grilled their natural flavours intensify, which is vastly different from using raw ingredients alone. The caramelized sweetness and the smoky char create a depth of flavour that will leave your taste buds dancing!
So, fire up your grill and prepare to impress your guests with this creamy, smoky savoury dip!
Ingredients
- Garlic
- Jalapeños
- Avocados
- Sweet onion
- Olive oil
- Lime
- Salt
- Cilantro
See recipe card for quantities.
Ingredients
Roast Garlic: Heat grill (or oven) to 400°F.
Place garlic cloves on a piece of foil on a sheet pan and drizzle with oil. If grilling, create a foil “boat” and place directly on the grill. Depending on the size, roast for 15-25 minutes or until soft and fragrant.
Squeeze from the bottom of each clove and the soft flesh will come right out.
Grill jalapeños, onions, and avocados: Heat grill to medium high heat. Brush jalapeños, sliced onions and cut side of avocados with olive oil.
Cook jalapeños over direct heat until all sides are charred 6-8 mins.
Remove jalapeños and place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
Place avocados cut side down on a preheated grill. Grill for 4-5 minutes (without moving). Cook onions 4-5 mins, flipping once until charred on both sides. Remove avocados and onions then place them on a cutting board until cool enough to handle. Once cooled, dice and scoop out avocado flesh.
Combine all ingredients: Place all ingredients into a molcajete (mortar) and tejolote (pestle)… or use a bowl & fork. Mash and mix to desired consistency.
Serving Suggestions
Grilled guacamole is a versatile and delicious dip that can be served with a variety of dishes, here are a few of our favourite ways:
- Tacos: In the image above we served grilled guacamole with fish tacos. It adds a creamy and refreshing element to the savoury and spicy flavours of the tacos.
- Tortilla chips: This is the most traditional and common way to serve guacamole. This creamy dip and texture pairs perfectly with crispy and salty corn chips.
- Quesadillas: The rich flavours of the grilled guacamole compliment the melted cheese and the tortilla making it a great dipping sauce.
- Nachos: According to Elaine, guacamole is a quintessential topping for nachos. It adds a creamy and refreshing element to the bold and spicy flavours of the nachos.
- Burgers and Sandwiches: Move over mustard and ketchup, grilled guacamole adds a smoky, creamy layer and flavourful twist to these classic dishes.
- Grilled Meats and Veggies: Whether is chicken, steak, shrimp, or asparagus, it adds a creamy and healthy element to the rich and savoury flavours of grilled meats and veggies.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Grilled Guacamole
Ingredients
- 2 cloves of garlic
- 2 jalapeños
- 4 ripe avocados cut in half, seed removed
- 2 tablespoons sweet onion finely diced and grilled
- 3 tablespoons olive oil plus more for brushing avocados
- 1 lime juiced
- ½ teaspoon salt
- 2 tablespoons cilantro leaves finely chopped
Instructions
- Roast Garlic: Preheat grill (or oven) to 400°F.
- Place garlic cloves on a piece of foil on a sheet pan and drizzle with oil. If grilling, create a foil “boat” and place directly on the grill. Depending on the size, roast for 15-25 minutes or until soft and fragrant.
- Squeeze from the bottom of each clove and the soft flesh will come right out.
- Grill jalapeños, onions, and avocados: Heat grill to medium high heat. Brush jalapeños, sliced onions and cut side of avocados with olive oil.
- Cook jalapeños over direct heat until all sides are charred 6-8 mins.
- Remove jalapeños and place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
- Place avocados cut side down on a preheated grill. Grill for 4-5 minutes (without moving). Cook onions 4-5 mins, flipping once until charred on both sides. Remove avocados and onions then place them on a cutting board until cool enough to handle. Once cooled, dice and scoop out avocado flesh.
- Combine all ingredients: Place all ingredients into a molcajete (mortar) and tejolote (pestle)… or use a bowl & fork.
- Mash and mix to desired consistency. Serve and enjoy!
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