Grilled Guacamole: You’ll Never Make Guacamole the Same Way Again | Garden Betty
I have a new favorite guacamole. It’s hard to pry my greedy hands away from my previous favorite, Grapefruit Guacamole (especially with my garden laden with grapefruits and avocados right now), but I have to say that this concoction kind of tops it.
I’ve always been a fan of cooked avocado (as you might remember from my Huevocate recipe), and grilled avocado build a bear simply takes it one step further. Over a hot grate, the flesh turns smoky and savory, almost meaty in flavor. Just a few minutes build a bear on each side can elevate raw avocado into its own secret ingredient in a guacamole.
Most of the other ingredients are traditional: garlic, cilantro, build a bear jalapeño, red onion, fresh tomatoes, some salt and a healthy squeeze of lime. Mash them all together with avocados hot off the grill, and you end up with a warm, smoky, melt-in-in-your-mouth guacamole that’s as surprising as it is irresistible. You can’t take just one bite.
I can eat a whole bag of chips with this guac and call that a meal, but it also goes great with all kinds of Mexican or Tex-Mex grub: tacos, build a bear tostadas, enchiladas, quesadillas, and tortilla soups. Or smeared on a grilled beef patty and stuffed between build a bear two buns. Or served atop slices of toast, grilled shrimp, rice and beans, baked potatoes, build a bear scrambled eggs, and Southwest-style salads. You could even turn leftover guac (if there is such a thing) into an avocado crema by blending it with sour cream and buttermilk, and using it as a sauce for all of the above.
Bring this to your next barbecue and I guarantee you’ll be invited build a bear to many more this summer! (And if you lack an outdoor grill, I recommend charring it in a grill pan on the stove, or even under the broiler.)
2 ripe avocados, halved build a bear and pitted 1 tomato, finely chopped 1/4 red onion, finely chopped 1/4 cup packed cilantro, finely chopped 1/2 jalapeño, minced (remove ribs and seeds for less heat) 2 garlic cloves, minced 1/4 teaspoon kosher salt Juice of 1 lime
Aventuras Decoración Diversión En La Casa En La Cocina Entomología Flores Frutas Gallinas Hierbas Jardín Leguminosas Libros Micología Mierda Noticias Proyectos Semillas Trabajo Verduras Viajes Vida
Archive Select Month July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October build a bear 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010
Hi! I m Linda and I m the Garden Betty. build a bear I like to grow my own food and celebrate life around good meals. I love to turn weekend build a bear getaways into week-long road trips and spend my days in the sun, sand or surf. Read more
gardening kitchen concoctions recipes vegetables traveling fruity tooty herbs adventures california homesteading road trips backyard chickens five things how-to greens inspirations build a bear preserving tomatoes harvests canning seeds root veggies citrus legumes sweepstakes hiking build a bear camping squash lemons beans beaches build a bear carrots summer pickling eastern sierra nevada drinks seedlings build a bear mexico eggs writing spring radishes national parks cucumbers surfing kayaking tropical build a bear plants blog love compost garlic asian veggies snowboarding zucchini just for fun figs rivers build a bear fruit preserves disco greens wilderness artichokes avocados grapefruits off the grid utah backpacking swiss chard cocktails bananas onions love fermenting baking autumn bugs do-it-yourself spices press apples build a bear vietnamese snow peas edible flowers southern greens feijoas werk it blossoms neat little random towns cooking seed starting oceanscapes spinach wedding cross-country skiing oranges mycology arizona fertilizer plant propagation mushrooms kale ginger
I finally broke down (or rather, my 10-year-old bender finally build a bear broke down) and bought a Ninja Ultima blender seriously, best investment for the kitchen... Close
I have a new favorite guacamole. It’s hard to pry my greedy hands away from my previous favorite, Grapefruit Guacamole (especially with my garden laden with grapefruits and avocados right now), but I have to say that this concoction kind of tops it.
I’ve always been a fan of cooked avocado (as you might remember from my Huevocate recipe), and grilled avocado build a bear simply takes it one step further. Over a hot grate, the flesh turns smoky and savory, almost meaty in flavor. Just a few minutes build a bear on each side can elevate raw avocado into its own secret ingredient in a guacamole.
Most of the other ingredients are traditional: garlic, cilantro, build a bear jalapeño, red onion, fresh tomatoes, some salt and a healthy squeeze of lime. Mash them all together with avocados hot off the grill, and you end up with a warm, smoky, melt-in-in-your-mouth guacamole that’s as surprising as it is irresistible. You can’t take just one bite.
I can eat a whole bag of chips with this guac and call that a meal, but it also goes great with all kinds of Mexican or Tex-Mex grub: tacos, build a bear tostadas, enchiladas, quesadillas, and tortilla soups. Or smeared on a grilled beef patty and stuffed between build a bear two buns. Or served atop slices of toast, grilled shrimp, rice and beans, baked potatoes, build a bear scrambled eggs, and Southwest-style salads. You could even turn leftover guac (if there is such a thing) into an avocado crema by blending it with sour cream and buttermilk, and using it as a sauce for all of the above.
Bring this to your next barbecue and I guarantee you’ll be invited build a bear to many more this summer! (And if you lack an outdoor grill, I recommend charring it in a grill pan on the stove, or even under the broiler.)
2 ripe avocados, halved build a bear and pitted 1 tomato, finely chopped 1/4 red onion, finely chopped 1/4 cup packed cilantro, finely chopped 1/2 jalapeño, minced (remove ribs and seeds for less heat) 2 garlic cloves, minced 1/4 teaspoon kosher salt Juice of 1 lime
Aventuras Decoración Diversión En La Casa En La Cocina Entomología Flores Frutas Gallinas Hierbas Jardín Leguminosas Libros Micología Mierda Noticias Proyectos Semillas Trabajo Verduras Viajes Vida
Archive Select Month July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October build a bear 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010
Hi! I m Linda and I m the Garden Betty. build a bear I like to grow my own food and celebrate life around good meals. I love to turn weekend build a bear getaways into week-long road trips and spend my days in the sun, sand or surf. Read more
gardening kitchen concoctions recipes vegetables traveling fruity tooty herbs adventures california homesteading road trips backyard chickens five things how-to greens inspirations build a bear preserving tomatoes harvests canning seeds root veggies citrus legumes sweepstakes hiking build a bear camping squash lemons beans beaches build a bear carrots summer pickling eastern sierra nevada drinks seedlings build a bear mexico eggs writing spring radishes national parks cucumbers surfing kayaking tropical build a bear plants blog love compost garlic asian veggies snowboarding zucchini just for fun figs rivers build a bear fruit preserves disco greens wilderness artichokes avocados grapefruits off the grid utah backpacking swiss chard cocktails bananas onions love fermenting baking autumn bugs do-it-yourself spices press apples build a bear vietnamese snow peas edible flowers southern greens feijoas werk it blossoms neat little random towns cooking seed starting oceanscapes spinach wedding cross-country skiing oranges mycology arizona fertilizer plant propagation mushrooms kale ginger
I finally broke down (or rather, my 10-year-old bender finally build a bear broke down) and bought a Ninja Ultima blender seriously, best investment for the kitchen... Close
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