Grilled Lime Guacamole
Grilling citrus (or grilling in general) may be a summer-concentrated activity, but not for me. New Yorkers usually don't have space for a BBQ, and that's why we opt for the cast-iron grill pan, which needs no warm weather or outdoor space, and allows us to grill indoors all year round. I’m always looking for an excuse to make a ton of snack foods and love this “grilled” guacamole – the sumac adds a little touch of the Middle East too.
- 2-3 limes, halved
- 3 ripe avocados, mashed
- 1/4 cup salsa or pico de gallo (fresh Mexican salsa)
- 1 small shallot, minced
- 1 jalapeño, de-seeded and minced
- 1/4 cup cilantro leaves, chopped
- 3 garlic cloves, crushed into a paste
- 1 1/2 tablespoons sumac
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt (plus sea salt to top)
Pre-heat your cast-iron grill pan over medium-high heat. If you hover your hand over the pan, you’ll feel when it’s good and hot.
Then, set the limes cut-side down onto the grill pan. Press for a minute to make sure they’re making good contact with the pan. Let the limes grill for at least 4-5 minutes on each side, continue until all the halves are grilled, and then set them aside to cool.
In a large mixing bowl, add mashed avocado, salsa, shallot, jalapeño, cilantro, garlic, salt and spices. Mix well to combine.
Then, add in the juice of the grilled limes, to taste. Garnish with flaky sea salt and serve with chickpea chips, tortilla chips or healthier vegetable crudités (radish, carrot, endive).Visit The Blog