Guacamole With Charred Jalapeno and Scallions |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
3 medium scallions, white and tender green parts only |
2 medium garlic cloves, unpeeled |
1 jalapeno, seeded and quartered lengthwise |
1 tablespoon vegetable oil |
2 avocados, halved and pitted |
2 tablespoons lime juice, fresh |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
Directions:
1. Preheat a grill pan.
2. In small bowl, toss scallions, garlic and jalapeno with the vegetable oil.
3. Grill over moderately high heat, turning occasionally, until charred all over, 5-6 minutes.
4. Transfer to a work surface and let cool.
5. Finely chop scallions and jalapeno and transfer to a medium bowl.
6. Peel the garlic cloves, mash them to a paste and add to the bowl.
7. Scoop the avocado into the bowl and coarsely mash with a fork.
8. Fold the cilantro and lime juice into the guacamole, season with salt and pepper to taste and serve.
9. Variation.
10. For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeno and stir them in raw.
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