Taco Tuesday is not complete without some freshly grilled guacamole! What would you serve this molcajete of deliciousness with?
- 3-4 ripe avocados (cut in half, seed removed)
- 1 lime, juiced
- 2-3 tablespoons sweet onion, finely diced (raw or grilled)
- 1/2 teaspoon salt
- 3 tablespoons olive oil (plus more for brushing avocados)
- 1-2 jalapeño (roasted, grilled or charred – skin removed), finely diced
- 2-3 cloves of roasted garlic
- 3 tablespoons cilantro leaves, finely chopped
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.
Place avocados cut side down on preheated grill. Grill for 4-5 minutes (without moving). Cook onions 4-5 mins, flipping once until charred on both sides. Remove avocados, onions and jalapeños to a cutting board until cool enough to handle. Once cooled, dice the jalapenos and onions and scoop out avocado flesh.
Place all ingredients into a molcajete (mortar) and tejolote (pestle)… or use a bowl & fork.
Mash and mix to desired consistency.
Serve with your favourite corn tortilla chips!
Heat grill (or oven) to 400°F. Wrap the garlic loosely in foil and set directly on the upper rack.
Roast 45 minutes until fragrant. Remove from oven, unwrap, and let cool 10 minutes.
Squeeze from the bottom of each clove and the soft flesh will come right out. Use extra cloves immediately in sauces, dressings or as a spread. To store, transfer cooled cloves to a small glass jar and top with olive oil to cover. Cover with a secure lid and store in the refrigerator up to 1 week. (Use the oil too, it will have a lovely garlic essence!)
** If desired, make ahead all ingredients, except avocados and place ingredients in jar until ready to use **
In addition to this Grilled Guacamole recipe, you can find more of my favourite guacamole recipes here.