Recipes Appetizers Dips & Spreads Guacamole Guacamole with Charred Jalapeño and Scallions 5.0 (1,507) Add your rating & review F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre, and a salad dressing. More Avocado Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on November 7, 2018 Save Rate PRINT Share Close Photo: © Fredrika Stjärne Total Time: 20 mins Yield: 2 cups Cook Mode (Keep screen awake) Ingredients 3 medium scallions, white and tender green parts only 2 medium garlic cloves, unpeeled 1 jalapeño, seeded and quartered lengthwise 1 tablespoon vegetable oil 3 Hass avocados, halved and pitted 1/4 cup finely chopped cilantro leaves 2 tablespoons fresh lime juice Salt and freshly ground pepper Directions Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool. Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper and serve. Make Ahead Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight. Notes Variation: For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw. Originally appeared: June 2008 Rate It Print