Grill Lovers’ Grilled Guacamole Recipe
- • oil
- • tomato
- • avocado
- • onion
- • limes
- Tomato and avocado should be ripe, but not too ripe due to the fact that they soften intensely on the grill. Carve the avocado in half and remove the pit, then brush a little oil over them. Halve your tomatoes, and slice the onions into thick rounds so they are easy to handle. Give those a smear of oil too. And be sure not to forget the limes!
- Place all the items face down on the grill. The tomato should go on the hottest part of the grill. Watch it carefully until you notice the edges beginning to soften just a little, becoming dark where it touches the grill. Flip it over and let it cook for a few more minutes, and then remove it to a pan to rest. The skin usually comes off.
- For the rest of the items, leave them in place until they are nicely marked and beginning to soften. Turn the avocado over so the peel side is down on the grate and cook them until they become soft and compliant. Flip over the lime halves too so the rinds are down, and watch for the pulp to almost collapse. At this point, you’re not going to get juice from the limes, but you will get a deliciously smoky lime pulp for your guacamole that gives it that familiar and tangy ‘Zing!’ that only a good lime can offer. And those onions can be cooked to any degree you wish.
- Once you’ve got all the grilling done, allow everything to cool. Chop the tomato and onion, scoop out the avocado and squeeze the limes into a bowl. Do be cautious of the amount of lime you put in; remember that the pulp will become more intense from being heated, and you may not need as much as you think. Add in whatever seasonings you prefer.
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