This recipes for grilled onion and avocado guacamole is from my True North Cabin Cookbook Volume 1. It’s a delightful take on guacamole.
I like to make guacamole to order as it does not keep super well. If you do need to keep it in the refrigerator for a day or two, press the saran wrap onto the top of the dip to prevent any air from getting to it and preserve the freshness of your guacamole.
Grilling the onions and the avocados themselves gives this guacamole a smokey flavor. This recipe is from my “True North Cabin Cookbook,” as I serve guacamole at drinks a lot in the Summer. Guacamole with grilled ingredients enhances summer gatherings.
Wanting to add Pico To Your Guacamole
Ingredients:
1 pound ripe tomatoes, diced
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 jalapeno pepper, seeded and minced (optional)
2 tablespoons lime juice
1 teaspoon salt
1/4 teaspoon black pepper
Here are some other delicious ways to make and use pico de gallo:
- The classic pico de gallo recipe has tomatoes, onions, cilantro, and lime juice. However, add other ingredients to your pico de gallo, such as jalapenos, corn, or mango, which can complement the flavors found in guacamole.
- Add a jalapeno pepper or two if you want to make a spicy pico de gallo. Add a mango or a diced peach if you want to make a sweeter pico de gallo.
- You can also make a smoky pico de gallo by adding a chipotle pepper in adobo sauce.
- Pico de gallo is best served fresh but can also be stored in the refrigerator for up to 3 days.
Grilled Onion and Avocado Guacamole
Ingredients
- 4 ripe avocados cut in half and pits removed
- 1 small red onion peeled and cut in half crosswise
- 1 jalapeno seeded and cut in half lengthwise
- 2 limes cut in half crosswise
- Olive oil
- Kosher salt
- Freshly ground cracked pepper
- ¼ cup chopped cilantro
Instructions
- Brush cut side of avocado halves, limes, red onion, and jalapeno with olive oil.
- Season with salt and pepper.
- Preheat the grill over a medium-high flame.
- Grill onions until charred and caramelized, about 5 minutes per side. Grill jalapeno, avocados, and limes cut side down until grill marks appear with a light char, about 5 minutes.
- When vegetables are cool enough to handle, chop the jalapeno into very small pieces and place them into a large bowl. Add the chopped grilled onions (1/4-inch dice).
- Scoop the flesh out of the grilled avocados and mash to desired consistency in your bowl, incorporating the grilled jalapeno and onions. Stir in the chopped cilantro and juice the grilled limes.
- Season to taste with additional salt and pepper.
