Arthur Aguirre is back with another amazing recipe. I’m not sure how he could top his Tamales with Pulled Pork or Campfire Fish Tacos but then he sends me this write up and these pics of grilled guacamole. Sweet Jesus does this look fantastic. When it comes to grilling, Arthur is a master. I will hand it over to Arthur now so he can tell you how he did it…
***Editor’s Note ~ Arthur has started his own blog and I’m more than happy to promote him on mine. His new site is called MajorLeagueGrilling.com***
Guacamole is my official favorite dip. I put it on everything…chips, eggs, steak, chicken, beans, any Mexican food, on and on and on. So, on a night when my wife and I were having beef (for me) & Boca (for her) soft tacos, there was no question what it was going to be topped off with. First, I had to go pick up the guacamole stuff. At the market the avocado selection was meager. I picked out six of the ten best that they had. Most of the avocados were hard and the others looked questionable, but I REALLY wanted guacamole, so I settled for these.
Thinking about what I can do to save these avocados if they are bad got me thinking about grilling them. I don’t know why I thought of it, but it seemed like a good idea. If they don’t turn out good, I’ll just blame it on the avocados.
I prepared my propane gas grill for high heat (600°+). While waiting for the grill to get up to temp, I got out the things to put on the grill.
Grilled Guacamole Ingredients:
5 avocados, halved
1 tomato, cut into wedges
4 tbsp olive oil
The avocados were cut in half. Then the seed was removed from each fruit. This was done by taking my santoku knife and striking the seed to attain a firm wedge. Give a little turn both ways until the seed is loose. After that, I cut the tomatoes into 8 equal wedges:
Pour the olive oil and squeeze the lime into a small dish. Brush the oil and lime on to the flesh of the avocado:
There is no need to brush the skin. Do the same to the tomatoes and the other half of the lime. Now they are ready for grilling:
Place all the avocados, tomatoes and lime on the grill, flesh side down. After about a minute, turn the avocado and lime 90 degrees and flip the tomatoes:
One minute later, remove all the fruits from the grill. My instant reaction was WOW, those are some wicked grill marks!
Peel the skin off of the avocados and place them in a bowl. Start smashing them with a masher or fork. Then, dice all the tomatoes and put them in the bowl.
Make grilled guacamole with my simple recipe.:
2 green onions
1/4 cup fresh cilantro
1/2 fresh squeezed lime juice
1 tsp salt
Place all the ingredients in the bowl with the grilled avocados and tomatoes. Mix well.
The grilled avocados were amazing. Those firm avocados had softened to a buttery smooth texture. I was so excited about my experimental success, I had to garnish it. I used up the last of pico de gallo from the fish tacos and I shredded some cheddar cheese over the grilled guacamole. For a vegan dish skip the cheese. It was my first time using a garnish, how does it look?
***Editor’s note ~ It looks magnificent Arthur. Thanks so much for sharing it with us***
If you have any questions about the grilled guacamole feel free to leave a comment below or send me an email and I will forward it on to Arthur.
If you are interested in other vegetarian dishes done on the grill, click here. Some of the vegetarian recipes in that link accompany meat dishes so be aware that you might have to scroll past some pictures of meat.
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