Smoky, grilled avocados and vegetables combine into a memorable version of this Mexican appetizer favorite. Then it’s garnished with a garlicy tomato-cilantro topping. Get the tortilla chips and dive in!
Avocados aren’t sweet, but have a distinct and subtle flavor with a silky smooth texture. It can be used in both savory and sweet dishes, but here in the United States it’s mostly a savory ingredient. Although I have tasted a slightly sweet and silky avocado ice cream. I liked it, but it doesn’t make it on my Top 10 List, or my Top 20…
Generally, avocado is served raw, though some cultivars, including the common ‘Hass’, can be cooked for a short time. Prolonged cooking induces a chemical reaction in avocados that can make the flesh bitter. And that wouldn’t make a tasty Smoky Guacamole!
That’s why you’ll broil or grill your avocados for just long enough to give them a smoky, charred surface. Since you char some red onion, chilies and tomatoes too, there’s plenty of smoky flavor developed during the cooking time.
During my culinary lifetime I’ve made gallons of guacamole, and I bet you’ve made your fair share too. But have you tried a Smoky Guacamole yet? By quickly grilling or broiling an avocado, the process imbibes the soft flesh with a bit of “smoke” from the charring process.
Smokiness is a heady flavor component, especially when combined with the remaining grilled ingredients, bringing a ton of flavor to the party. And that’s partly because we season each of our ingredients as we go along. That’s the secret to “layering” seasoned ingredients into a recipe.
Before grilling or broiling your vegies, they get brushed with EVOO and seasoned with kosher salt, freshly ground pepper and cumin.
Now that we’ve got a whole platter of smoky, charred avocados, chilies, tomatoes and red onion, how does it come together?
Having guacamole on my catering menu during the Summer meant I needed to keep my recipe the same for quality control purposes. Even though the recipe was fantastic, I get tired of the same-old recipes.
That’s why today’s Smoky Guacamole is probably a bit different than the one you’re used to making. The charred vegetables are used to create a chunky sauce that’s combined with a handful of fresh cilantro.
Then about two-thirds of the sauce goes into the mashed avocados to create a smoky and chunky version of this Mexican favorite. The remainder is used as a “topper” and then is garnished with some fresh lime wedges.
Yes, grilling or broiling the ingredients takes a little time, but the rest of the recipe comes together in a jiffy. And if you’re planning on using your grill anyway, why not start a little early?
If you’re using the broiler, what a you waiting for? A big bowl of Smoky Guacamole with Cilantro Tomato Topping is just minutes away from being ready!
NAN’S TIP: Reserve the pits when making your guacamole. Before chilling, push the pits into the guacamole. Then cover with plastic wrap, pushing it against the surface to keep any air from reaching your dip.
You’ll find the printable recipe card at the bottom of this post.
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Remove both bowls from refrigerator. Place guacamole in a serving dish/bowl and top with tomato-cilantro mixture. Garnish with lime wedges and serve extra for guests. Serve with tortilla chips.