Taco Tuesday is not complete without some freshly grilled guacamole! What would you serve this molcajete of deliciousness with?
- 3 ripe avocados (cut in half, seed removed)
- 1 lime, juiced
- 2 tablespoons sweet onion, finely diced
- 1/2 teaspoon salt
- 3 tablespoons olive oil (plus more for brushing avocados)
- 1 jalapeño (roasted, grilled or charred – skin removed), finely diced
- 2 cloves of roasted garlic
- 2 tablespoons cilantro leaves, finely chopped
Heat grill to medium heat. Brush cut side of avocados with olive oil. Place avocados cut side down on preheated grill. Grill for 2-3 minutes (without moving).
Remove avocados to board until cool enough to handle.
Place all ingredients into a molcajete (mortar) and tejolete (pestle)… or use a bowl & fork.
Mash and mix to desired consistency.
** make ahead all ingredients, except avocados and place ingredients in jar until ready to use **
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 2 weeks. (Use the oil too, it will have a lovely garlic essence!)
Serve with your favourite corn tortilla chips!
In addition to this Grilled Guacamole recipe, you can find more of my favourite guac recipes here.