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 tablespoon hass avocados, halved and pitted
- 1/4 cup finely chopped cilantro leaves
- 2 tablespoon fresh lime juice
Preparation
Baking Directions:
Guacamole is a great summer pantry ingredient because it's awesome on almost any meat or fish that comes off the grill (salmon, swordfish or shrimp, charred skirt steak, grilled chicken) and it's great as a sandwich spread too, on a blt or a straight tomato sandwich.
1.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.
Show the grill pan on air.
2.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 .
Tips:
This smoky guacamole can be used in a soup, as an hors d'oeuvre and a salad dressing.
To keep the guacamole fresh for a couple of hours, press a piece of plastic wrap directly onto the surface.
For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw.
