Grilled Guacamole
Grilled guacamole is very simple: Just grill the avocados. This doesnt have to be terribly neat or scientific; just peel the avocados & throw them on the grill for a few minutes. If you dont have a grill, try cooking them for a few minutes under the broiler or on a grill pan. The result is a lightly smoky, rich & silky guacamole. I love all sorts of non-traditional additions to guacamole, but with this recipe I was a purist: I smashed the grilled avocados with nothing more than a bit of lime juice, salt & pepper. (If you like you can add some garlic, onion or cilantro.) It is some of the most delicious guac you will ever taste. The rich, smoky flavor is a subtle & unforgettable twist on an old favorite.
Grilled guacamole is very simple: Just grill the avocados. This doesnt have to be terribly neat or scientific; just peel the avocados & throw them on the grill for a few minutes. If you dont have a grill, try cooking them for a few minutes under the broiler or on a grill pan. The result is a lightly smoky, rich & silky guacamole. I love all sorts of non-traditional additions to guacamole, but with this recipe I was a purist: I smashed the grilled avocados with nothing more than a bit of lime juice, salt & pepper. (If you like you can add some garlic, onion or cilantro.) It is some of the most delicious guac you will ever taste. The rich, smoky flavor is a subtle & unforgettable twist on an old favorite.
- Carbohydrate 80.0579075 g
- Cholesterol 0 mg
- Fat 118.057884166667 g
- Fiber 55.6748150919875 g
- Protein 17.2998533333333 g
- Saturated Fat 17.1286383333333 g
- Serving Size 1 1 Recipe (925g)
- Sodium 64.4346666666667 mg
- Sugar 24.3830924080125 g
- Trans Fat 7.50358333333332 g
- Calories 1331 calories
Step-by-step
- Heat a gas or charcoal grill & oil the grate lightly.
- Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise & remove & discard the pit. Lightly brush each avocado half with olive oil.
- Arrange the avocado halves on the grill & cover them. Grill for about 5 minutes, then flip. Cover & grill for another few minutes, or until the avocados are heated through & have grill marks. (Keep an eye on them; I recommend doing them on a low heat; depending on your grill it could take less -- or more! -- time.)
- Take the avocados off the grill & let them cool slightly. Smash them with a fork & stir in the juice from half a lime, along with some salt & pepper to taste. Add the garlic, onion & cilantro, if you wish. Serve immediately with chips.
Substituting a grill pan for an outdoor charcoal setup alters the smoke deposition while still caramelizing exterior sugars on the fruit. Direct exposure to open flame induces Maillard reactions on the outer flesh of the avocado, creating pyrazines that impart a savory, roasted aroma. Selecting fruit that yields slightly to firm pressure ensures the halves maintain structural integrity over direct heat without disintegrating into mush. Brushing the exposed green surface with a thin film of oil prevents excessive sticking to steel grates while facilitating even thermal transfer.
Thermal processing denatures the polyphenol oxidase enzymes responsible for rapid enzymatic browning, temporarily slowing oxidation rates compared to raw preparations. However, once smashed, the increased surface area accelerates lipid peroxidation when exposed to ambient oxygen. Airtight containment utilizing a physical barrier pressed directly against the surface minimizes trapped air pockets. Refrigeration at four degrees Celsius extends holding times up to twenty-four hours, though textural degradation eventually softens the emulsion.
Optional inclusions like minced raw garlic introduce allicin compounds that sharpen the flavor profile, while raw red onion contributes volatile sulfur compounds. Incorporating citrus juice lowers the pH environment, which further inhibits residual enzymatic activity and brightens the overall flavor balance. Kosher salt draws out intracellular moisture through osmosis, requiring adjustments to seasoning levels if stored overnight as water separates from the fat matrix.
Reheating prepared dip is unnecessary and detrimental to the silky mouthfeel desired in successful batches. Consuming leftovers chilled provides a distinct textural contrast against warm tortilla chips, highlighting the smoke notes absorbed during the initial cooking phase. Storing leftover portions in a sealed glass container prevents the absorption of unwanted refrigerator odors that easily taint high-fat foods.
