Homemade Guacamole with Charred Jalapeño and Scallions (Recipe)

Food and wine's Grace Parisi grills garlic, scallions and a jalapeño pepper to give her guacamole a deep, smoky flavor.  For a brighter, crunchier version, garlic and jalapeño and stirs them in raw

Ingredients

3 medium scallions, white and tender green parts only

2 medium garlic cloves,  unpeeled

1 jalapeño, seeded and quartered lengthwise

1 tablespoon vegetable oil

3 Hass avocados, halved and pitted

1/4 cup finely chopped cilantro

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Makes : 2 cups Total: 20min

Steps

1.  Preheat a grill pan.  In a small bowl, toss the scallions, garlic and jalapeño pepper with the vegetable oil.  Grill over moderately high heat, turning occasionally, until the vegetables are charred all over, 5 to 6 minutes.  Transfer to a work surface and let cool.

2.  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.

SERVE WITH: Fried tortilla strips