Ingredients
Method
- Prep. Begin preparing ingredients by cuting avocados in half and remove pits.
- Cut the lime in half.
- Cut the onion into 1/4-inch (6.3-mm) slices.
- Dice tomatoes.
- Cut the jalapeno in half, remove the ribs and seeds, and mince.
- Finely chop the cilantro.
- Fire up. Prepare a grill for direct high heat cooking (a.k.a. Warp 10), at least 450°F (232.2°C). If you’re using a charcoal grill, add a handful of wood chips or 1 to 2 chunks of your favorite smoking wood for flavor. For a gas grill, fill a smoking box or smoking pouch with wood chips and add to the grill.
- Cook. Brush the cut sides of the avocados and both sides of the onion slices with canola oil. Place the halved avocados and lime halves on the grill cut sides down and allow them to grill while turning periodically until charred, 3 to 4 minutes. Remove the avocados and limes and set aside.
- Place the onion slices on the grill and grill until lightly charred, approximately 2 minutes. Flip the onion slices and grill until the second side is lightly charred, 1 to 2 minutes.
- Prep. Use a spoon to scoop the charred flesh from the avocado halves. Finely dice the onion.
- Combine the avocado, juice from the charred limes, 2 tablespoons of the diced onion, tomato, jalapeno, and 1 tablespoon of cilantro in a small mixing bowl. Mash the ingredients with a fork until blended together but still slightly chunky. Add salt to taste.
- Serve. Serve the grilled guacamole immediately with tortilla chips. Or use for nachos, quesadillas, tacos, burgers, and sandwiches.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.