Add chunky grilled jalapenos 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. Jalapenos have their rightful place in this favourite dish, grilling them first just takes the flavour up a notch, respectfully.
Guacamole with Grilled Jalapenos
By Josie Malevich
Grilled jalapenos add an extra layer of flavour to this tasty guacamole. Use 2 or 3 depending on the spice level you like. Mild or hot poblano peppers also work well for this recipe.
- 2 to 3 jalapenos
- 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
Preheat grill to medium-high heat; grease grate well. Grill jalapenos until charred all over, about 5 to 7 minutes.
Alternatively, the jalapenos can also be broiled on foil-lined baking sheet for 2 to 4 minutes or until charred all over.
Let the jalapenos 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 jalapenos, the onion and the cilantro.
Serve with tortilla chips.
Servings: Makes 2 cups