This recipe puts a South Florida spin on traditional guacamole as it uses Florida avocados and tart key limes. All ingredients are grilled, including the limes, which adds a nice char and smokiness to the dip.
If you’ve never had Florida avocados, they are huge – one avocado would equal 2 HAAS avocados. They are literally falling from the trees down here in S. Florida in the summertime, which is great for me since I am a guacamole addict! One of these days I’m going to plant my own avocado and key lime tree and pick them right from my back yard. Check back in 15 years to see if that happened.
- 2 Florida avocados (the really big avocados) or 4 HAAS avocados
- 8 keylimes, sliced in halves
- 3 tblsp cilantro
- 8-10 cherry tomatoes OR 2 small Roma tomatoes
- 4 cloves of garlic
- 2 jalapenos
- sea salt- to taste
- ground pepper- to taste
- skewers, presoak for 20 minutes – for the garlic cloves and cherry tomatoes
Heat the grill to medium heat, about 350 degrees. Halve the avocados and remove the seeds. Skewer the garlic cloves and cherry tomatoes (no need to skewer if using Roma tomatoes). Grill the avocado, limes, jalapenos, garlic and tomatoes until char marks form.
Chop the charred avocado into bite-size pieces. Mince the tomatoes, garlic, and jalapeno. Combine all the chopped ingredients in a bowl, next squeeze the juice from the charred limed into the bowl, using your fingers to catch the seeds.
Stir all ingredients together, and add the cilantro and sea salt and pepper to taste. For extra flavor, add a little lime zest.
Chill and serve with tortilla chips. This is also excellent as a topping for fish or chicken and on salads.