Pit-Stop Guacamole Print this recipe

Ingredients

• 1 clove minced garlic
• 1 jalapeño pepper
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 3 Roma tomatoes or 2 plum tomatoes
• 4 ripe avocados
• ½ red onion
• ½ teaspoon cumin
• ¾ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper

Instructions

1. Build a charcoal fire for direct grilling with Kingsford® charcoal. While the grill is heating, cut the avocados in half and remove the pit. Slice the avocado lengthwise into oval slices, each ½-inch thick. Cut the onion into round slices, each ½-inch thick. Slice the peppers in half and remove the seeds and veins. Place the prepared vegetables and whole tomatoes directly over the hot coals (approximately 450-500˚F) and cook for five minutes, turning once or until they char and start to soften.
2. Remove the vegetables from the grill and dice. Combine the diced vegetables, garlic, cilantro, salt, cumin and cayenne pepper into a small bowl and mix vigorously. Serve warm or refrigerate and serve chilled.

Credit

1. Chris Lilly