Grilled Avocado and Jalape�o Guacamole
Source of Recipe
From "Weber's Big Book of Burgers"
Recipe Introduction
"Make sure your avocados are perfectly ripe for maximum flavor and ease of mashing. Look for skins with a dark hue that are free of indentations, which could be an indicator of bruising. The avocado should yield to slight pressure when gently squeezed in the palm of your hand � avoid using your fingers or you'll likely bruise the fruit."
List of Ingredients
◦ 3 ripe Hass avocados, about 2 pounds total, each cut in half and peeled
◦ 2 medium jalape�o chile peppers
◦ Extra-virgin olive oil
◦ ⅓ cup minced white onion, rinsed in a fine-mesh strainer under cold water
◦ 1 ripe plum tomato, cored, seeded, and finely chopped
◦ � cup finely chopped fresh cilantro leaves
◦ 1 teaspoon kosher salt
◦ 2 to 3 tablespoons fresh lime juice
◦ Tortilla chips
Recipe
Prepare the grill for direct cooking over medium heat (350� to 450� F).
Lightly brush the avocados and jalape�os with oil, and then grill over direct medium heat, with the lid closed, until the avocados are well marked and the jalape�os are blackened and blistered, 6 to 8 minutes, turning once.
Put the avocados in a bowl and coarsely mash with a fork. When the jalape�os are cool enough to handle, scrape away the blackened skin, remove the stem and seeds, and finely chop. To the bowl with the avocados, add the jalape�os, onion, tomato, cilantro, salt, and 2 tablespoons of the lime juice. Mix well. Add more lime juice, if desired. Place a piece of plastic wrap directly onto the surface of the guacamole to prevent it from browning. Refrigerate until cold, 30 minutes to 1 hour.
Serve the guacamole with tortilla chips.
Serves 6 to 8
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