The other day, as I was browsing through the Internet, my eye caught an interesting recipe for guacamole. It wasn't your ordinary, run-of-the-mill variety of guacamole. It was grilled. Yes, you heard that right. It was grilled! How yummy does that sound? I actually have grilled avocados before (thanks, Cat Cora!), and they are very tasty. It would only make sense that I would love a grilled guacamole. Here is my version:
2 avocados (they should have a little "give", but still be somewhat firm)
2 tablespoons olive oil
8-10 grape tomatoes
4-5 cloves of garlic
2 one-inch slices of sweet onion
1 large jalapeno pepper
1 medium lime
salt and freshly ground pepper to taste
Soak two bamboo skewers in water for at least 20 minutes. Slice the avocados in half and remove the pits. Generously brush the tops of the avocados with oil.
Thread the garlic cloves and the tomatoes onto the soaked skewers. Brush them with some of the olive oil, or spray them with cooking spray.
Five cloves of garlic seems like a lot, but the taste mellows out once they're grilled.
Go ahead and use red onions, if you prefer them.
Brush the oil over the onions and the pepper. Place the avocados, flesh side down, on a medium-hot grill. Add the other vegetables to the grill, making sure the tomatoes and garlic aren't directly over the heat. Watch each of the vegetables carefully--the tomatoes will cook quickly. Grill the avocados, onions, and the pepper for about 3-5 minutes, turning often; they each should be slightly softened and have grill marks. Grill the garlic, turning often, for about 8 minutes, or until caramelized and soft.
Once the vegetables are on the grill they cook quickly....my avocados were a little too charred, but it was all good.
Remove all the vegetables to a platter and let them cool down enough to handle. Take the garlic and the tomatoes off of the skewers. Scoop the avocados out of the skin and place in a medium-sized bowl; mash. Chop the onions and add to the avocados. Cut the tomatoes in half and smash the garlic cloves; add to the bowl. Cut the stem off of the pepper and discard. Mince the rest of the pepper and add it to the avocado mixture. Squeeze the lime juice over the the avocados; sprinkle with salt and freshly ground pepper. Carefully, fold everything together until well combined.
I think the only thing that might make this even better is some fresh cilantro. Next time.
Serve the guacamole with your favorite chips. These are my favorite--really thin and crispy--they taste like the ones you get in a restaurant.
Now all I need is a Margarita......