We fire up the grill to get our veggies nice and charred for our Grilled Jalapeño Guacamole.

Recipe by MyRecipes June 2013

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Credit: Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium. Insert a metal skewer through center of onion slice so it will lay flat. Brush onion, tomatillos and jalapeños with oil; sprinkle with salt and pepper. Grill onion for 6 minutes, turning once. Grill tomatillos, turning often, until just beginning to char, 4 to 6 minutes. Grill jalapeños, turning frequently, until blackened, 8 to 10 minutes. Place jalapeños in a bowl, cover with plastic wrap and let steam for 10 minutes. Allow other vegetables to cool.

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  • Roughly chop onion. Core and chop tomatillos. With your fingers, peel charred skin off jalapeños; remove and discard seeds; chop flesh.

  • Pulse avocados, garlic and grilled vegetables in a food processor until chunky. Add lime juice and cilantro; season with salt and pepper. Pulse until just combined. Transfer to serving bowl. Serve with chips and crudités, if desired.

Nutrition Facts

138 calories; fat 12g; saturated fat 2g; protein 2g; carbohydrates 9g; fiber 5g; sodium 152mg.
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