Charred Guacamole
By America's Test KitchenPublished on June 16, 2025
Time
40 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
You can make this dip ahead and chill it for up to a day, but it also tastes great still slightly warm from the grill; you might find yourself spooning it over grilled chicken, steak, or shrimp, as well as scooping it up with chips (or a spoon!). For a spicier guac, include a portion of the chopped jalapeño's seeds. You will need one 12-inch metal skewer.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Thread 1 jalapeño, ¼ small red onion, and 2 unpeeled garlic cloves onto 12-inch metal skewer. Grill skewer (covered if using gas), turning occasionally, until vegetables are well charred, 4 to 6 minutes; transfer to cutting board. Grill 3 ripe but firm avocados, halved and pitted (covered if using gas), cut side down, until lightly charred, about 3 minutes; transfer to cutting board with vegetables and let cool slightly, about 5 minutes.
- Using paper towel, peel away skin from jalapeño, then remove stem and seeds and chop fine. Peel and mince garlic and chop onion fine. Combine vegetables with 2 tablespoons chopped fresh cilantro, ¼ teaspoon grated lime zest and 2 tablespoons juice, and ½ teaspoon table salt in large bowl.
- Scoop flesh from 2 avocado halves directly into bowl with vegetable mixture. Using tines of fork, mash avocado until just combined. Scoop flesh from remaining 4 avocado halves onto cutting board and chop coarse. Gently fold chopped avocado into mashed avocado mixture until it has broken down just enough to coat other ingredients but is still chunky. Season with extra lime juice and salt to taste. Serve. (Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated for up to 24 hours. Bring guacamole to room temperature still covered, removing plastic wrap at last moment before serving.)
Time
40 minutesYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
This recipe employs heat strategically by grilling the aromatics until well charred, grilling the avocados lightly, and leaving the lime off the grill entirely so that its fresh juice brightens the smoky flavors. Threading the jalapeño, onion, and garlic onto a skewer makes them easier to manage over the flames. Since overheating avocados can bring out bitterness, grill them just long enough for the hot grate to leave its marks. The rustic flavor of this guacamole calls for a chunky texture, so you'll mash one avocado into the aromatics and then coarsely chop the other two before folding everything together.
Before You Begin
You can make this dip ahead and chill it for up to a day, but it also tastes great still slightly warm from the grill; you might find yourself spooning it over grilled chicken, steak, or shrimp, as well as scooping it up with chips (or a spoon!). For a spicier guac, include a portion of the chopped jalapeño's seeds. You will need one 12-inch metal skewer.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Thread 1 jalapeño, ¼ small red onion, and 2 unpeeled garlic cloves onto 12-inch metal skewer. Grill skewer (covered if using gas), turning occasionally, until vegetables are well charred, 4 to 6 minutes; transfer to cutting board. Grill 3 ripe but firm avocados, halved and pitted (covered if using gas), cut side down, until lightly charred, about 3 minutes; transfer to cutting board with vegetables and let cool slightly, about 5 minutes.
- Using paper towel, peel away skin from jalapeño, then remove stem and seeds and chop fine. Peel and mince garlic and chop onion fine. Combine vegetables with 2 tablespoons chopped fresh cilantro, ¼ teaspoon grated lime zest and 2 tablespoons juice, and ½ teaspoon table salt in large bowl.
- Scoop flesh from 2 avocado halves directly into bowl with vegetable mixture. Using tines of fork, mash avocado until just combined. Scoop flesh from remaining 4 avocado halves onto cutting board and chop coarse. Gently fold chopped avocado into mashed avocado mixture until it has broken down just enough to coat other ingredients but is still chunky. Season with extra lime juice and salt to taste. Serve. (Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated for up to 24 hours. Bring guacamole to room temperature still covered, removing plastic wrap at last moment before serving.)
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