Ingredients
-
3
-
2
-
1
-
1
-
2
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Guacamole With Charred Jalapeno and Scallions, Found this in Food and Wine Magazine and sounds just enough different to give a try To make ahead of time, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight , So delicious! We grill jalapenos quite often and I never thought of putting them in the guacamole What a difference it makes in the flavor I will always do it from now on Thanks for posting this great recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat a Grill Pan. |
|
2
Done
|
in Small Bowl, Toss Scallions, Garlic and Jalapeno With the Vegetable Oil. |
|
3
Done
|
Grill Over Moderately High Heat, Turning Occasionally, Until Charred All Over, 5-6 Minutes. |
|
4
Done
|
Transfer to a Work Surface and Let Cool. |
|
5
Done
|
Finely Chop Scallions and Jalapeno and Transfer to a Medium Bowl. |
|
6
Done
|
Peel the Garlic Cloves, Mash Them to a Paste and Add to the Bowl. |
|
7
Done
|
Scoop the Avocado Into the Bowl and Coarsely Mash With a Fork. |
|
8
Done
|
Fold the Cilantro and Lime Juice Into the Guacamole, Season With Salt and Pepper to Taste and Serve. |
|
9
Done
|
Variation. |
|
10
Done
|
For a Brighter, Crunchier Guacamole, Finely Chop the Scallions, Garlic and Jalapeno and Stir Them in Raw. |
