Add chunky grilled jalapeños to your guacamole — if you dare
A delicious twist to this otherwise classic recipe, and may we add, decidedly not controversial
Adding an unexpected element to a guacamole recipe can lead to a hot debate. We’re confident that the only thing spicy about the recipe here will be the guac itself. Jalapeños have their rightful place in this favourite dish, grilling them first just takes the flavour up a notch, respectfully.
Guacamole with Grilled Jalapeños
By Josie Malevich
Grilled jalapeños add an extra layer of flavour to this tasty guacamole. Use two or three depending on the spice level you like. Mild or hot poblano peppers also work well for this recipe.
Ingredients
- 2 to 3 jalapeños
- 2 ripe avocados, pitted and peeled
- ¼ cup lime juice
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp ancho or chipotle chili powder
- ¼ tsp pepper
- ¼ tsp dried oregano
- ¼ cup diced onion
- 2 tbsp finely chopped fresh cilantro
- Tortilla chips, for serving
Preparation
Preheat grill to medium-high heat; grease grate well. Grill jalapeños until charred all over, about 5 to 7 minutes.
Alternatively, the jalapeños can also be broiled on foil-lined baking sheet for 2 to 4 minutes or until charred all over.
Let the jalapeños cool slightly, then dice them.
Lightly mash the avocado in a bowl. Stir in the lime juice, garlic, salt, cumin, chili powder, pepper and oregano. Fold in the jalapeños, the onion and the cilantro.
Serve with tortilla chips.