Fire Roasted Key Lime Guacamole
October 21, 2011
Pro football, college football, championship car racing, playoff baseball…what more could a sports fan ask for in a single weekend? How about a batch of Fire Roasted Key Lime Guacamole to get the party started right, courtesy of Robyn Medlin Lindars of GrillGrrrl.com?
I love the vibrant color of this dip when all the ingredients come together!
This recipe puts a South Florida spin on traditional guacamole as it uses Florida avocados and tart key limes. All ingredients are grilled, including the limes, which adds a nice char and smokiness to the dip.
If you’ve never had Florida avocados, they are huge – one avocado would equal 2 HAAS avocados. They are literally falling from the trees down here in S. Florida in the summertime, which is great for me since I am a guacamole addict! One of these days I’m going to plant my own avocado and key lime trees and pick them right from my back yard. Check back in 15 years to see if that happened.
Putting all the ingredients on the grill adds a nice smoky flavor to this recipe, while the key limes add a nice dash of tartness!
Ingredients:
- 2 Florida avocados (the really big avocados) or 4 HAAS avocados
- 8 key limes, sliced in halves
- 3 tbspn cilantro
- 8-10 cherry tomatoes OR 2 small Roma tomatoes
- 4 cloves of garlic
- 2 jalapenos
- sea salt- to taste
- ground pepper- to taste
- skewers, presoak for 20 minutes – for the garlic cloves and cherry tomatoes
Directions:
Heat the grill to medium heat, about 350 degrees. Halve the avocados and remove the seeds. Skewer the garlic cloves and cherry tomatoes (no need to skewer if using Roma tomatoes). Grill the avocado, limes, jalapenos, garlic and tomatoes until char marks form.
I’m a big fan of putting all the recipe ingredients on the grill for nice char and smoky flavor!
Chop the charred avocado into bite-size pieces. Mince the tomatoes, garlic, and jalapeno. Combine all the chopped ingredients in a bowl, next squeeze the juice from the charred limed into the bowl, using your fingers to catch the seeds.
Stir all ingredients together, and add the cilantro and sea salt and pepper to taste. For extra flavor, add a little lime zest.
Chill and serve with tortilla chips. This is also excellent as a topping for fish or chicken and on salads.
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Sounds Delicious Cant wait for a nice sunny day to whip up this nice south western treat. Cant go wrong grilling anything, but garlic, avacados and cilantro are truly a great mix
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