Triple Smoky Guacamole

Triple Smoky Guacamole
Makes about 2 cups

Grilling the avocados increases their savoriness, while grilling the limes concentrates their flavor and makes them a bit sweet. Smoked canned chipotle pepper adds the third layer of smoke. If you don’t like spicy food, use just the canned adobo sauce and don’t add the minced chipotle.

2 medium, semi-firm avocados
1 lime
1 tablespoon olive oil
1 clove garlic, mashed into a paste
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
½ teaspoon adobo sauce from canned chipotle peppers
¼ teaspoon minced canned chipotle pepper
Salt to taste

Heat a grill to medium heat. Halve and pit the avocados. Cut the lime in half. Brush the cut sides of the avocado and lime with olive oil. Place the avocados and lime, cut side down, or the grill. Cook the avocados until they show golden brown grill marks but are not blackened or deeply charred, about 2-3 minutes. Grill the limes until charred around the edges and fragrant, 3-4 minutes. Set aside. Trim off overly blackened patches of avocado, if any. Scoop the flesh out of the grilled avocados into a medium bowl. Juice the grilled lime over the avocado. Season with salt and, using a fork or masher, mash together until almost smooth, with just a bit if chunks. Stir in the garlic, green onion, cilantro, adobo sauce, and minced chipotle. Taste for seasoning; add more salt, some fresh lime juice, or additional minced chipotle, if desired. Serve immediately.
Copyright 2009 Sara Bir

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