Prep 4 hrs
Cook 8 mins
This is guacamole with a difference. It comes from Dean Fearing of Mansion on Turtle Creek in Dallas, Texas. The important part which you must promise not to take any short cuts over, is the marinading of the onion first. Also, the toasting and grinding of the cumin seed from scratch is like night and day in this recipe. The prep time includes the marinading. Other than that it's as fast as normal guacamole.
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice or 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon cracked black peppercorns
- 1 teaspoon toasted ground cumin
- 3⁄4 teaspoon salt
- 1 large red onion, peeled and cut into 1/4 inch slices
- 3 avocados, diced
- 1 large tomatoes, diced
- 2 cloves garlic, minced
- 3 serrano chilies, minced
- 3 tablespoons cilantro, chopped
- lime juice
- In a shallow dish, combine first 7 ingredients and marinate for over an hour and up to 4 hours.
- Heat a grill until hot, preferably with some sort of wood smoke.
- Drain liquid from the onion and place on a grill.
- Grill for 4 minutes or so per side.
- Set aside and prepare guacamole while onion is cooling.
- Combine the avocados, tomatoes, garlic, chiles, cilantro and lime juice.
- Keep covered with Saran wrap until ready to serve.
- (Saran wrap is the only plastic wrap which won't let the air in to brown the avocado).
- Add the grilled onion and gently mix.
- Serve with good quality corn chips or baked pita bread triangles.