Ingredients
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3 medium scallions, white and tender green parts only
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2 medium garlic cloves, unpeeled
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1 jalapeño, seeded and quartered lengthwise
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1 tablespoon vegetable oil
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3 Hass avocados, halved and pitted
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1/4 cup finely chopped cilantro leaves
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2 tablespoons fresh lime juice
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Salt and freshly ground pepper
Directions
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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.
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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.
Make Ahead
Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.
Notes
Variation: For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw.