Guacamole With Charred Jalapeno and Scallions

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.

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 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
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper (to taste)

Directions

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.