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Appetizers, Economical, Quick and Easy, Side Dishes, Spicy, Vegetarian

Grilled Guacamole

by Nick

Is there any better appetizer or dip than freshly made guacamole?

The question is kind of rhetorical, but also the answer is YES. It turns out there is a better dip than guacamole: grilled guacamole.

It’s not hard to make, and requires just a few fresh ingredients, but it will leave your guests begging for more.


Just a tip on amounts: My wife and I (two people) literally ate this all by ourselves. If you are feeding a crowd, plan accordingly, because this stuff will fly out of the bowl!

Yield
Serves 2-4.
Prep Time
Total Time

Just a moment please...

Print Recipe Grilled Guacamole

Ingredients

  • 3 avocados, halved
  • 1-2 jalapenos, halved
  • 1/4 red onion
  • 1 cup grape tomatoes, halved
  • 1 lime, halved
  • 2-3 tablespoons cilantro, minced
  • 1/4 cup olive oil
  • Kosher salt

Helpful Equipment

Directions

1) Halve and pit the avocados. Add them to a bowl along with the jalapenos, red onion, grape tomatoes, and lime.

2) Drizzle all the ingredients with olive oil and season them well with salt.

3) Heat grill to high heat and add avocados, flesh side down. If you have a grill pan, add all the other veggies to the grill pan so they don't fall through the grates. If you don't have a grill pan, wrap them loosely in foil.

4) Grill the veggies for about eight minutes, until they start to soften and char slightly around the edges.

5) Remove all of them from the grill and let cool for a few minutes.

6) Scoop avocado halves into a large bowl. Mince the jalapenos (remove the seeds), onion, and tomatoes. Add them to the bowl.

7) Mince fresh cilantro and add to the bowl along with the juice from the lime that was grilled.

8) Mash together and season with salt if needed. Serve with chips warm or cold.

Making the Guacamole

It shouldn’t be a problem this time of year to find really fresh ingredients for this guacamole. You should be able to find really nice avocados and stuff, which will definitely make a difference.

Guacamole Ingredients

If you don’t know how to tell if an avocado is ripe or not, here’s what to look for: it should be soft, but not mushy. A test I like to use is to lightly flex my forearm. If the avocado feels like the inner part of your forearm, it is probably ripe. If it’s softer than that, it might be over-ripe which is okay, but just use it soon.

Avocados have this annoyingly large seed in them. The easiest way to remove it is to run your knife around the avocado and twist to separate the two halves. Then lightly tap the seed with your knife until it sticks in the seed. Give it a little twist and it should just pop out!

Pitted Avocado

Since we are grilling every single ingredient except the cilantro, just cut everything in half.

Add all the ingredients to a bowl and drizzle them with olive oil and salt.

Ready to Grill

Get your grill really hot (high heat if you have a gas grill), and add the avocados flesh-side down.

Grilling the Guacamole

If you have a grill pan, use that to grill the veggies. If you don’t give them something to sit in, they will probably just fall through the grates of the grill.

If you don’t have a fancy grill pan, you could also just wrap them in foil.

Ready to Grill

After about eight minutes you should have some great grill marks!

Avocado Close-up

Pull everything off the grill and let it cool for a few minutes. Then just scoop out the avocados and mince all the other ingredients.

Ready to Mash

This is where you would add the cilantro also. Don’t forget to squeeze the limes that you grilled into the bowl also. Then just mash everything up!

Mashed Guacamole

You can serve this warm or cold. It’s guaranteed to be good.

Grilled Guacamole

This would be a perfect side dish for a day of grilling. There’s not much that would be better than a big bowl of this and a cold beer.

This post is part of the BlogHer Light & Fresh Summer Grilling series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Michelob ULTRA Light Cider and BlogHer.

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15 comments on “Grilled Guacamole

  1. This is happening at my house very soon, thank you for the recipe!

    The only time I grilled jalapenos it made my salsa WAY hotter, do you notice this? Oh! I see your comment response above suggests the opposite… looks like I am going to have to do some experimenting = mucho guacamole at my house!

    1. Huh… well, my advice with stuff like that is to always start with a small amount and add them. I’m a heat fiend so I like my stuff spicier than most I think…

  2. i’m that person–yeah, *that* one–who doesn’t particularly care for avocado & i REALLY hate guacamole, which is because (i think) of the onion, which is the one thing i hate more than guacamole.

    however … i bought an avocado last weekend, determined that i was going to eat it one way or another so i could finally find out what everyone else raves about. haven’t touched it yet (except to move it aside so i could reach something else in the fridge) so not only is this post timely, it’s intriguing. and i just might make this, sans onion, tonight.
    thanks for the idea, nick!

    1. Hey Karen… happy you are trying them out. Step one… take it out of the fridge. :) Avocados should be kept at room temp like tomatoes so they stay nice and soft.

    2. Karen, if you’re trying to warm up to avocados, you might try them some other way. I like them on toast with some salt, pepper and chili powder sprinkled on top. Or they are really good mashed up with a soft boiled egg and toast.

    3. Karen – I’m a huge fan of avocados and will eat them any way they’re served to me (and usually by themselves.) Here are my favorite ways that hopefully will help you get through your first avocado.

      1. I love avocado drizzled with extra virgin olive oil and balsamic vinegar and then sprinkled with salt. If you don’t want to do just avocado, you can add some sliced fresh tomatoes and sliced buffalo mozzarella for a variation on a caprese salad. I could eat this 3 meals a day during the summer.

      2. Avocado is delicious with goat cheese. We actually have a family favorite dip that is salsa, guacamole and goat cheese. But, as you’re not a guacamole fan, I would toast up some crostinis and top with avocado and goat cheese. You can add a balsamic drizzle to this, too. And if you’re feeling extra ambitious, I would do a balsamic reduction drizzle with it.

      Hope you find something that you like.

  3. I can’t wait to make this! I have to divide a bit though as I’m the only one that likes cilantro.. have gotten them to love onions.. but if I add cilantro they just pass it by.

  4. I had Chris Lilly’s version of this – awesome stuff – but I haven’t made it this year. Think I’ll do some this weekend since I’m already leaning towards grilled flank steak.

  5. Man, this sounds good. I’ve been looking for recipes where avocados are cooked some way or another. I hadn’t thought of grilling them. And leaving them out of the fridge is something else I hadn’t considered.

    Great recipe and tips.

    Thanks.

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