Guacamole with Charred Jalapeño and Scallions

recipe Detail


Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, as an hors d'oeuvre, and as a salad dressing.


- 2 avocados

- 1 lime

- 2 cloves of garlic

- 1 jalapeño

- 2 scallions

- Olive oil

- Salt

- Black pepper

- Cumin

- Paprika

- Chili powder


1. Preheat your oven to broil and line a baking sheet with aluminum foil.

2. Cut the jalapeño in half and remove the seeds. Place the jalapeño halves on the prepared baking sheet, cut side down.

3. Broil the jalapeño for 5-7 minutes, until the skin is charred and blistered. Then, remove it from the oven and let it cool.

4. While the jalapeño is cooling, prepare the other ingredients. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.

5. Finely chop the scallions, and mince the garlic cloves. Add them to the bowl with the avocado.

6. Once the jalapeño is cool enough to handle, remove the charred skin and chop it into small pieces. Add it to the bowl with the other ingredients.

7. Squeeze the juice of one lime over the avocado mixture and add a drizzle of olive oil. Season with salt, black pepper, cumin, paprika, and chili powder, to taste.

8. Using a fork, mash the ingredients together until the desired consistency is reached. Some people prefer a chunkier guacamole, while others like it smoother.

9. Taste the guacamole and adjust the seasoning as needed.

10. Serve the guacamole immediately with tortilla chips, or cover and refrigerate until ready to serve.

Enjoy your homemade guacamole with charred jalapeño and scallions!

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