Cold beer with chips & guacamole on a nice, hot day is as perfect a combination as any. I add finely diced red onions to this recipe for a nice little crunch and some extra flavor. Happy eating. xo-m

hass avocados

hass avocados

Recipe from Food & Wine magazine.

3 medium scallions, white and tender green parts only (you may substitute red onions for some of the scallions)
2 medium garlic cloves, unpeeled
1 jalapeño, seeded and quartered lengthwise
1 tablespoon vegetable oil
3 Hass avocados, halved and pitted
1/4 cup finely chopped cilantro leaves
2 tablespoons fresh lime juice
Salt and freshly ground pepper

Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.
Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper and serve.


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