BBQed Avocado Guacamole

Courtesy of 52 Weeks of Guacamole

This is a great summer guacamole — my favorite is to BBQ avocados on the beach - and use the leftovers (if there are any...) to make guacamole the next day for breakfast burritos.

To BBQ an avocado — cut them in half and take out the pit as usual. Then season them up a bit (salt, pepper, some savory BBQ sauce if you like) and throw 'em down like Bobby Flay. Let them cook for about 3 minutes until you see the skin turning crispy on the edge and the oil cooking and making the skin turn a lighter green (note picture above).<.p>

Now flip them over and cook, skin side down, for another 3 minutes. Remove from grill - fill the "pit hole" with your favorite salsa — and eat! If you make a BUNCH of these (I mean - like a dozen for 5 people...) you'll have some left over to use for your breakfast guacamole.<.p>

Store them with the skin on, salsa left in them, in an airtight Tupperware or other plastic bowl (NEVER store avocados and/or salsa in metal — it will oxidize the avocados AND the salsa's acid will make the food taste metallic. Yuck.)<.p>

To make Grilled Avocado Guacamole:

Use your left over grilled avocados - with the salsa left in them from last night.

Peel those suckers (take the skin off) and mash them.

Put on your breakfast burritos and eat!

The flavor is pretty unique — as the oil has cooked a bit and makes for a SUPER creamy guacamole. Also — the salsa has mingled with the 'cado flesh all night and really makes a unified flavor.