Guacamole Recipe

Prepare avocados

Halve 4 ripe avocados, remove pits, and scoop flesh into a medium mixing bowl. Reserve two of the grilled avocado halves (from the Wood‑Grilled section) to fold in later, if using — scoop their flesh separately.

Add 3 tablespoons fresh lime juice, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 minced garlic clove and gently mash with a fork or potato masher until you reach a chunky but spreadable texture. Leave some small avocado pieces for texture.

Fold in 1/2 cup finely diced red onion, 1 diced seeded Roma tomato, and 1/4 cup chopped cilantro. Taste and adjust seasoning with additional lime or salt as needed.

If using wood‑grilled avocado flesh (from the next section), fold it in gently now to add smoky flavor, keeping some texture.

Preheat a grill (or grill pan) to medium‑high heat. Brush the 2 avocado halves (halved and pitted) lightly with 1 tablespoon olive oil, cut side up.

Place avocados on the grill, cut side down if you want char marks on the flesh or cut side up if you want warmed, slightly smoky flesh — for this recipe place cut side down for 1–2 minutes until char marks appear. Flip and warm for an additional 30 seconds. Remove and let cool slightly, then scoop out flesh from one or both halves to incorporate into the main guacamole (reserve the other grilled halves for garnish if desired).

While the grill is hot, place whole jalapeños directly on the grill grates. Turn occasionally until the skins are blistered and blackened on all sides, about 6–8 minutes total. Transfer to a bowl and cover with plastic wrap or a lid for 5 minutes to steam (this loosens skins).

Peel (optional) and stem the jalapeños, then finely chop 1–2 roasted jalapeños, removing seeds for milder heat or keeping some seeds for more heat. Stir the chopped roasted jalapeño into the guacamole, or reserve a small amount for garnish.

Sprinkle the grilled avocado halves and/or chopped roasted jalapeños with 1/2 teaspoon smoked sea salt (or regular sea salt) before adding to or serving with the guacamole.

To fry: heat 1/2 cup vegetable oil in a heavy skillet to 350°F (175°C). Working in batches, cut each 6-inch tortilla into 6 triangles and fry until crisp and golden, 45–60 seconds per side. Drain on paper towels and immediately sprinkle with 3/4 teaspoon kosher salt. To bake: preheat oven to 375°F (190°C), brush both sides of tortilla triangles lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes until crisp, flipping halfway; season with salt while warm.

Spoon the guacamole into a shallow serving bowl. If you reserved grilled avocado halves as garnish, place them cut side up on the guacamole and sprinkle with a little smoked sea salt and a few cilantro leaves. Scatter extra chopped roasted jalapeño on top if desired.

Serve immediately with fresh tortilla chips and lime wedges on the side. If you must hold the guacamole, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 6 hours.