Fire-Kissed Guacamole Recipe

Fire-Kissed Guacamole

Prep40 minutes
Cook0 minutes
Serves8
Courses & Occasions Appetizers & Snacks
Onion Product White Onions
Ways to Cook Grilling
Enjoy Them Grilled, Raw

Ingredients

  • 1 medium Farmer's Promise white onion
  • 2 medium jalapeño pepper
  • 6 large avocados, ripe remove pits and skin
  • 2 garlic cloves, minced
  • ¼ c. cilantro, chopped
  • ¼ c. fresh lime juice
  • 1 tsp. ground cumin
  • 1 ½ tsp. Kosher salt, course
  • ¼ tsp. chipotle powder

Instructions

  • Over an open flame, in a BBQ grill, or under a high heat broiler, char the onion and jalapenos until completely black. Place blackened vegetables in a medium-sized bowl, cover with plastic wrap, and allow to rest at room temperature for 15 minutes.
  • In a large mixing bowl, mash the avocados to desired consistency for guacamole. Add the garlic, cilantro, lime juice, cumin, salt and chipotle powder.
  • Return to the blackened vegetables. Remove onion from bowl and peel away outer charred layer. Prepare half of the onion into small dice and reserve the other half for toppings or in other recipes (great in the Classic Beer Chili Recipe). Using a cloth or paper towel, wipe the outer layer of char off the jalapenos. Remove the seeds and veins and dice the jalapenos small. Add both items to guacamole.
  • Using a rubber spatula, fold and stir the guacamole until fully combined. Adjust seasoning as needed. Enjoy with chips, fresh tortillas, or as a vegetarian filling for tacos and burritos.
  • Fire-Kissed Guacamole
  • Fire-Kissed Guacamole

Recipe Tips

Fire grilling the vegetables softens them slightly while infusing them with a rich, smoky flavor that brings a unique flavor component to the guacamole. This method also works great for salsas, chilis, and stews.
To prevent guacamole from browning, place in a container that does not leave much room for air (pack it tight). Cover the surface of the guacamole with enough onion to completely cover the surface or press plastic wrap over the surface. Seal with lid and refrigerate for up to 5 days.
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