Grilled Jalapeño Guacamole

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Grilled Jalapeño Guacamole
30 min.
20
57kcal

Suggestions


Are you ready to elevate your snacking game with a burst of flavor? Our Grilled Jalapeño Guacamole is the perfect blend of creamy avocados and smoky grilled vegetables, making it an irresistible addition to any gathering. Whether you're hosting a party or simply enjoying a quiet evening at home, this vibrant dip is sure to impress your guests and tantalize your taste buds.

This recipe is not only delicious but also caters to a variety of dietary preferences. It's vegetarian, vegan, gluten-free, and dairy-free, ensuring that everyone can indulge without worry. With just 30 minutes of preparation, you can whip up a generous serving for 20 people, making it an ideal choice for antipasti, starters, snacks, or appetizers.

The secret to this guacamole lies in the grilling process. By charring jalapeños, tomatillos, and red onion, you infuse the dip with a rich, smoky flavor that perfectly complements the creamy texture of ripe avocados. The addition of fresh cilantro and zesty lime juice brings a refreshing brightness that balances the richness of the avocados.

Serve this delightful guacamole with crispy chips or fresh crudités for a satisfying crunch. It's not just a dip; it's a celebration of flavors that will have everyone coming back for more. So grab your grill and get ready to impress with this mouthwatering Grilled Jalapeño Guacamole!

Ingredients

  •  but avocados firm pitted ripe peeled chopped
  • tablespoons cilantro leaves fresh chopped
  • clove garlic minced
  •  jalapeños 
  • 0.3 cup juice of lime 
  • slice onion red 1-inch-thick
  • 20 servings salt and pepper 
  •  tomatillos husked
  • tablespoon vegetable oil 

Equipment

  • food processor
  • bowl
  • plastic wrap
  • grill
  • metal skewers

Directions

  1. Preheat grill to medium. Insert a metal skewer through center of onion slice so it will lay flat.
  2. Brush onion, tomatillos and jalapeos with oil; sprinkle with salt and pepper. Grill onion for 6 minutes, turning once. Grill tomatillos, turning often, until just beginning to char, 4 to 6 minutes. Grill jalapeos, turning frequently, until blackened, 8 to 10 minutes.
  3. Place jalapeos in a bowl, cover with plastic wrap and let steam for 10 minutes. Allow other vegetables to cool.
  4. Roughly chop onion. Core and chop tomatillos. With your fingers, peel charred skin off jalapeos; remove and discard seeds; chop flesh.
  5. Pulse avocados, garlic and grilled vegetables in a food processor until chunky.
  6. Add lime juice and cilantro; season with salt and pepper. Pulse until just combined.
  7. Transfer to serving bowl.
  8. Serve with chips and crudits, if desired.

Nutrition Facts

Calories57kcal
Protein4.38%
Fat74.78%
Carbs20.84%

Properties

Glycemic Index
8.05
Glycemic Load
0.27
Inflammation Score
-2
Nutrition Score
3.0717391397642%

Flavonoids

Cyanidin
0.1mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.07mg
Hesperetin
0.27mg
Naringenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.04mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:57.01kcal
2.85%
Fat:5.16g
7.93%
Saturated Fat:0.75g
4.7%
Carbohydrates:3.23g
1.08%
Net Carbohydrates:1.08g
0.39%
Sugar:0.47g
0.53%
Cholesterol:0mg
0%
Sodium:196.11mg
8.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.68g
1.36%
Fiber:2.15g
8.61%
Vitamin K:8.33µg
7.94%
Vitamin C:6.09mg
7.38%
Folate:25.5µg
6.38%
Vitamin E:0.75mg
5%
Potassium:164.22mg
4.69%
Vitamin B6:0.09mg
4.46%
Vitamin B5:0.43mg
4.34%
Copper:0.06mg
3.12%
Vitamin B3:0.61mg
3.06%
Manganese:0.05mg
2.7%
Magnesium:10mg
2.5%
Vitamin B2:0.04mg
2.48%
Phosphorus:18.24mg
1.82%
Vitamin B1:0.02mg
1.58%
Zinc:0.21mg
1.39%
Vitamin A:67.23IU
1.34%
Iron:0.2mg
1.11%
Source:My Recipes