Ingredients
Scale
- 2 Florida avocados (the really big avocados) or 4 Hass avocados
- 8 key limes, sliced in halves
- 3 tbsp. cilantro
- 8 to 10 cherry tomatoes OR 2 small Roma tomatoes
- 4 cloves of garlic
- 2 jalapeños
- Sea salt, to taste
- Ground pepper, to taste
- Skewers for the garlic cloves and cherry tomatoes (presoak for 20 minutes)
Instructions
- 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-sized pieces. Mince the tomatoes, garlic, and jalapeños.
- 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.