Fun ingredients like sumac and grilled limes make this guacamole special and super addictive.
By Julia Gartland
Grilling citrus, (or grilling in general) may be a Summer-concentrated activity, but not for me.
Insert a “grilled” guacamole with a little flair for the Middle East.
- 3 avocados, ripe + mashed
- ¼ cup salsa or pico de gallo
- 1 small shallot, minced
- 1 jalapeno, de-seeded and minced
- ¼ cup cilantro leaves, chopped
- 3 garlic cloves, pasted
- 1½ tablespoons sumac
- ½ teaspoon cumin
- ½ teaspoon cayenne
- 2-3 limes, halved
- ½ teaspoon sea salt
- flaky sea salt, to top
- Pre-heat your cast-iron grill pan over medium high heat. If you hover your hand over the pan, you’ll feel when it’s good and hot. Then, set limes cut-side down onto the grill pan. Press for a minute to make sure it’s making good contact with the pan. Let limes grill for at least 4-5 minutes each side. Continue until all halves are grilled. Set aside to cool.
- In a large mixing bowl, add mashed avocado, salsa, shallot, jalapeño, cilantro, garlic, salt and spices. Mix well to combine. Then, juice grilled limes until desired taste (anywhere from 1-3 limes works for this recipe). Garnish with flaky sea salt and serve with chickpea chips, tortilla chips or vegetable crudite (radish, carrot, endive).