Guacamole with Charred Jalapeńo and Scallions

Food & Wine
Guacamole with Charred Jalapeńo and Scallions Recipe
Photo: © Lucy Schaeffer
F&W's Grace Parisi invented this smoky guacamole.
2 cups


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3 scallions, white and tender green parts only
2 garlic cloves, unpeeled
1 jalapeńo, seeded and quartered lengthwise
1 tablespoon vegetable oil
3 Hass avocados, halved and pitted
1/4 cup finely chopped cilantro leaves
2 tablespoons fresh lime juice
Salt and freshly ground pepper


Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeńo with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.

Finely chop the scallions and jalapeńo and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper and serve.

Created date

September 2009