OK OK so I’m stealing this recipe. From myself. Sort of.
I wish I wasn’t completely crazy and could remember where I get my inspiration from for the grilling part of this guac, but unfortunately the baby ate my brain while I was pregnant and it still hasn’t grown back yet. Word on the street is that it’s not going to come back…which could be a real problem. Good thing I’ve recorded my life and recipes on this blog for that very reason – to remind myself who I am when I completely lose my memory.
Which is now.
Anyway, I read somewhere on the Internet about grilled guacamole at some point in time and even though I can’t remember where, it sounded too good to pass up. So I tried to make a half batch the other day…only to find out that two of the avocados were rotten on the inside and rendered unusable. So I improvised, because Lord knows you don’t get between a Texan and some good guac. Only it wasn’t guac at that point because of the lack of being mostly avocado; it was now this weird pico de gallo wannabe thing. Delicious? You bet – but still pico.
Moral of the story is this: if you lose a couple of avocados it’s no big deal because two avocados are better than none. And guac-turned-pico is still just as delicious on a salty chip with some limeade that you’re pretending is a margarita because you don’t want to drink while breastfeeding.
You know, if you know someone like that.
Rendered from my perfect guacamole recipe, this avocado-based pico de gallo is delicious on chips, in tacos, on fajitas, or just eaten by the spoonful. Enjoy!
- 2 ripe avocados
- 2 Roma tomatoes, seeded and chopped
- 1/2 medium red onion, sliced
- 1 jalapeno, seeded and sliced in half
- 3-4 cloves garlic, minced
- 1/2 bunch of cilantro, chopped (about 1/4 cup)
- juice of 2 limes
- salt and pepper to taste
Heat a grill pan over medium low heat until sizzling (I like to use a grill pan for this for a couple reasons: 1, it’s winter here and going outside isn’t my thing when it’s freezing and 2, I have almost no control over dropping things down into a grill…so grill pan it is) and spray with nonstick spray. Halve the avocados, pit them, and then scoop out the flesh with a spoon and place on the grill pan. Grill for a few minutes on each side until you achieve grill marks. Next do the same thing with the tomatoes; grill them for a few minutes on each side. For the onions I let them grill for a little longer (around 4-5 minutes per side) to sweeten them up, but if you like them crunchy just get the grill marks and move on. Finally the jalapenos – grill for a few minutes on each side. Once they’re cool, chop the tomatoes, onions, and jalapenos into small pieces. Throw everything into a bowl and smash together until you achieve a chunky, delicious consistency. Serve at room temperature or refrigerate until cold to serve.