By John Griffin
Posted on10 November 2010.
Only use ripe avocados when making guacamole.
"A little grill char on the tomatoes and green onions adds a lot of character to the guacamole," writes Robb Walsh in "The Tex-Mex Grill and Backyard Barbacoa Cookbook" (Broadway Books, $18.99).
Grilled Tomato Guacamole
2 tomatoes, hard stem area removed
4 green onions
4 ripe avocados
1 cup minced red onion
1 bunch cilantro, stems removed and leaves chopped
4 teaspoons freshly squeeze lime juice
Salt, to taste
Put the tomatoes and green onions on a hot grill, turning often. Cook until the green onions have some color and the tomatoes are nicely charred, but not falling apart. Allow to cool, then chop the tomatoes and green onions.
Scoop out the avocados and combine the fresh with the green onions, tomatoes, red onion and cilantro in a mixing bowl. Season with lemon juice and salt to taste. mix the guacamole until everything is just incorporated, but still chunky. Serve with tortilla chips as a dip or on lettuce as a salad.
Makes about 2 1/2 cups.
From "The Tex-Mex Grill and Backyard Barbacoa Cookbook" by Robb Walsh