Guacamole With Charred Jalapeno and Scallions

READY IN: 20mins
Recipe by Bonnie G 2

Found this in Food and Wine Magazine and sounds just enough different to give a try. To make ahead of time, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.

Top Review by Pesto lover

So delicious! We grill jalapenos quite often and I never thought of putting them in the guacamole. What a difference it makes in the flavor. I will always do it from now on. Thanks for posting this great recipe.

Ingredients Nutrition

  • 3 medium scallions, white and tender green parts only
  • 2 medium garlic cloves, unpeeled
  • 1 jalapeno, seeded and quartered lengthwise
  • 1 tablespoon vegetable oil
  • 2 avocados, halved and pitted
  • 2 tablespoons lime juice, fresh
  • 12 teaspoon salt (to taste)
  • 14 teaspoon pepper (to taste)


  1. Preheat a grill pan.
  2. In small bowl, toss scallions, garlic and jalapeno with the vegetable oil.
  3. Grill over moderately high heat, turning occasionally, until charred all over, 5-6 minutes.
  4. Transfer to a work surface and let cool.
  5. Finely chop scallions and jalapeno and transfer to a medium bowl.
  6. Peel the garlic cloves, mash them to a paste and add to the bowl.
  7. Scoop the avocado into the bowl and coarsely mash with a fork.
  8. Fold the cilantro and lime juice into the guacamole, season with salt and pepper to taste and serve.
  9. Variation.
  10. For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeno and stir them in raw.

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