Kitchen
Charred Guacamole
Guacamole is a guaranteed crowd-pleaser, and this charred version is sure to turn heads this summer. Inspired by the charred avocado found in Mexico City, this recipe is fit for both home broiler and outdoor grill.
Ingredients · Servings about 3 cups
- Extra-virgin olive oil (for grill and drizzling)
- 3 avocados, halved, pits removed
- 2 plum tomatoes, halved through stem ends
- 1 bunch scallions
- 1 jalapeño
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- ¼ cup (or more) fresh lime juice
- 1 garlic clove, finely grated
- ¼ cup chopped cilantro, plus leaves with tender stems for serving
- Cotija cheese (optional) and tortilla chips (for serving)
Method · 40 minutes
- Prepare a grill for high heat; oil grate with extra-virgin olive oil. (Alternatively, place a rack in upper third of oven; heat broiler.) Place 3 avocados, halved, pits removed, cut side up, 2 plum tomatoes, halved through stem ends, cut side up, 1 bunch scallions, and 1 jalapeño on a rimmed baking sheet; drizzle lightly with extra-virgin olive oil and sprinkle with a pinch of kosher salt. Arrange avocados, cut side down, tomatoes, cut side down, scallions, and jalapeño on grate; grill, turning scallions and jalapeño occasionally, until lightly charred in spots, about 10 minutes. (If broiling, keep avocados and tomatoes cut side up on baking sheet and broil, turning tomatoes, scallions, and jalapeño halfway through, until lightly charred in spots, 7–10 minutes. If avocados are charred before other vegetables, remove from oven and let remaining vegetables broil until charred in spots.) Let sit until cool enough to handle, 10–15 minutes.
- Working one at a time (wear kitchen gloves if you prefer), carefully scoop out flesh from avocados into a medium bowl. Immediately add ¼ cup fresh lime juice and coarsely smash avocados with a fork. Slice jalapeño in half lengthwise and remove ribs and seeds; discard. Coarsely chop flesh and transfer to bowl with avocados. Coarsely chop tomatoes and scallions and add to bowl with avocados. Add 1 garlic clove, finely grated, ¼ cup chopped cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and smash with fork until combined and coarsely mashed. Taste guacamole and add more salt and/or lime juice if needed.
- Transfer guacamole to a shallow bowl and top with cilantro leaves with tender stems and Cotija cheese (if using). Serve with tortilla chips for dipping.
Make sure to get some light char on the avocados, tomatoes, scallions, and jalapeño—just enough to deepen their inherent sweetness and impart a smoky nuance to the otherwise bright and zesty dip. As with all guacamole, taste and season with more lime juice and salt to your heart’s desire, being mindful of the salty tortilla chips you’ll be dipping.
Recipe information
- Total Time 40 minutes
- Yield Makes about 3 cups
Preparation
- Step 1Prepare a grill for high heat; oil grate with extra-virgin olive oil. (Alternatively, place a rack in upper third of oven; heat broiler.) Place 3 avocados, halved, pits removed, cut side up, 2 plum tomatoes, halved through stem ends, cut side up, 1 bunch scallions, and 1 jalapeño on a rimmed baking sheet; drizzle lightly with extra-virgin olive oil and sprinkle with a pinch of kosher salt. Arrange avocados, cut side down, tomatoes, cut side down, scallions, and jalapeño on grate; grill, turning scallions and jalapeño occasionally, until lightly charred in spots, about 10 minutes. (If broiling, keep avocados and tomatoes cut side up on baking sheet and broil, turning tomatoes, scallions, and jalapeño halfway through, until lightly charred in spots, 7–10 minutes. If avocados are charred before other vegetables, remove from oven and let remaining vegetables broil until charred in spots.) Let sit until cool enough to handle, 10–15 minutes. Step 2Working one at a time (wear kitchen gloves if you prefer), carefully scoop out flesh from avocados into a medium bowl. Immediately add ¼ cup fresh lime juice and coarsely smash avocados with a fork. Slice jalapeño in half lengthwise and remove ribs and seeds; discard. Coarsely chop flesh and transfer to bowl with avocados. Coarsely chop tomatoes and scallions and add to bowl with avocados. Add 1 garlic clove, finely grated, ¼ cup chopped cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and smash with fork until combined and coarsely mashed. Taste guacamole and add more salt and/or lime juice if needed. Step 3Transfer guacamole to a shallow bowl and top with cilantro leaves with tender stems and Cotija cheese (if using). Serve with tortilla chips for dipping.
