Guacamole lovers won’t be able to get enough of this smoky grilled version of the classic dip.
—Lindsay Sprunk, Brooklyn, NY
Prep: 10 min. • Grill: 10 min. + cooling • Makes: 12 servings
1 medium red onion, cut into 1/2-in. slices
2 plum tomatoes, halved and seeded
1 jalapeno pepper, halved and seeded
2 Tbsp. canola oil, divided
3 medium ripe avocados, halved and pitted
1/4 cup fresh cilantro leaves, chopped
2 Tbsp. lime juice
2 tsp. ground cumin
3/4 tsp. salt
Tortilla chips
1. In a large bowl, combine the onion, tomatoes, pepper and 1 Tbsp. oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat until tender and charred, turning occasionally, 6-8 minutes. Brush avocados with the remaining oil. Grill or broil avocados, cut side down, 4-6 minutes longer or until charred. Cool vegetables completely.
3. Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in the vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.
Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Per 1/4 cup: 85 cal., 8g fat (1g sat. fat), 0 chol., 152mg sod., 5g carb. (1g sugars, 3g fiber), 1g pro.