Guacamole With Charred Jalapeno And Scallions Recipes
GUACAMOLE WITH CHARRED JALAPENO AND SCALLIONS
Found this in Food and Wine Magazine and sounds just enough different to give a try. To make ahead of time, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.
Provided by Bonnie G 2
Categories Low Protein
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat a grill pan.
- In small bowl, toss scallions, garlic and jalapeno with the vegetable oil.
- Grill over moderately high heat, turning occasionally, until charred all over, 5-6 minutes.
- Transfer to a work surface and let cool.
- Finely chop scallions and jalapeno and transfer to a medium bowl.
- Peel the garlic cloves, mash them to a paste and add to the bowl.
- Scoop the avocado into the bowl and coarsely mash with a fork.
- Fold the cilantro and lime juice into the guacamole, season with salt and pepper to taste and serve.
- Variation.
- For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeno and stir them in raw.
Nutrition Facts : Calories 399.9, Fat 36.4, SaturatedFat 5.2, Sodium 600.1, Carbohydrate 21.7, Fiber 14.4, Sugar 2.4, Protein 4.8
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- Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño 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 jalapeño 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.
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