GRILLED GUACAMOLE
CREATED EXCLUSIVELY FOR GRILLING
SEASON BY LONGHORN® STEAKHOUSE’S
EXECUTIVE CHEFS
RECIPE YIELDS APPROXIMATELY
3 CUPS OR 12 SERVINGS
INGREDIENTS
DIRECTIONS
4 Hass avocados (ripe/firm), halved and
pitted with skin on
•Oil your grill grates with a spray bottle or hand towel
dipped in canola oil. Heat to 400 degrees F.
1 red onion, cut into ½” thick slices
• Cut all vegetables and lightly spray with oil.
3 Roma tomatoes, halved
• Place all vegetables on a well-oiled grill, cut sides down.
3 tablespoons fresh lime juice (squeezed
from 2 limes)
• Grill until you see grill marks, about 2-3 minutes.
1-2 fresh jalapeños, halved
• Carefully remove the avocados and set aside.
¼ cup fresh cilantro, chopped
•Flip the remaining vegetables and grill another
2-3 minutes until lightly browned/charred.
1 teaspoon ground cumin
• Remove all the vegetables.
1 teaspoon kosher salt
•Scoop out the avocados with a large spoon and dice ½
cup. Set aside.
Tortilla chips or grilled pita bread triangles,
for serving
•Rough chop the red onions, jalapeños and tomatoes
(reserve 2 tomato halves to blend).
•Remove skin from avocados. Place into a food processor
with 2 tomato halves and lime juice. Blend until smooth.
•Add avocado mixture to mixing bowl and add in all
remaining ingredients (other vegetables, cilantro,
cumin, salt).
• Gently fold with a rubber spatula until well blended.
• Taste and add salt, as needed.
•Cover with plastic film (press into the guacamole so it
doesn’t brown). Chill for 30 minutes in refrigerator.
• Serve with chips or grilled pita bread triangles.
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