When it comes to guacamole, it seems everyone has their take on what makes it perfect. As for me, I'm a purist; I think a great guacamole is made with ripe avocados, onion, cilantro, lime juice, a little garlic, some salt, and serrano or jalapeño pepper. But many swear that tomatoes must make an appearance, or corn, or pineapple, or lots of chili powder.
As you can imagine, such differences could spark some fierce debate (I admit: I despise tomato in my guac), but if there is one thing that everyone might agree on, it's that grilling your avocados first can result in the of your life, however you like to doctor it up. Placing ripe, halved avocados on the grill for a few minutes will make this already creamy fruit luxuriously silky, and it imparts a mild smoky flavor, making any guacamole that much tastier. If you don't have a grill, you can get the same effect by placing avocados cut side down on a grill pan, or broiling them cut side up just until some char develops on the flesh.
A few minutes to better guacamole For starters, use ripe avocados, or those that give slightly when you . Grilling the fruit when it's rock-hard won't soften it up much, and using avocados that are too ripe (they already feel like mushed guacamole when you squeeze them) won't do you any good either. Cut the fruit in half lengthwise and remove the pits, but keep the flesh in the peel.
Brush the cut sides with avocado or olive oil and place them on a hot grill for a few minutes, or until you get som.