Sunday, September 22, 2013

{In My Kitchen} Charbroiled Avocado with Warm Red Onion & Tomato Salsa

Tonight, after an afternoon of Fall decorating and football, Michael and I were in the mood for a warm snack while we watched Sunday night football. {We like football in this house.}I'd bought a bag of avocados to use for baby food, but they were starting to get too ripe and I wanted to use them before they went bad. I love guacamole as a finger food, but it seems more like a summer dish to me. And after getting out pumpkins, hanging a Fall wreath, and lighting a spicy candle, I was craving a more Autumn-ish snack.

Enter the broiled avocado. Simple. Easy. Whole food. Delicious. Seasoned with a little salt and pepp, placed under the broiler, topped with warm diced tomatoes and red onions, and served with crunchy blue corn chips. The cold weather version of guacamole. Also, it's just one more way to savor September. :)
Here's how easy it is.

Charbroiled Avocado with Warm Red Onion & Tomato Salsa
  • 2 avocados, halved and pitted
  • 1 vine ripened tomato, sliced
  • 1 sliced ring of red onion, separated
  • salt and pepper
Get Cookin'
  1. Turn broiler on high. Wait for oven to heat, about 5 minutes.
  2. On a baking sheet, lay out avocado halves, tomato slices, and the separated rings of onion.
  3. Season avocado and tomato with salt and pepper to taste. {I'm always a little heavy on the pepper.}
  4. Place baking sheet under broiler for approximately 8 minutes, checking every minute after 5 minutes to ensure food isn't burning. To get a good charred taste, wait until avocado flesh is browning and bubbling. Tomatoes and onion rings should be soft.
  5. Remove from heat. Dice onion and tomato.
  6. Fill the well of each avocado half with a spoonful of the tomato and onion salsa. Serve warm with chips.
That's all there is to it! If you're going to a football party and want to spice up regular ole guac, make sure you give this recipe a try! You could even empty the flesh of the avocado from the skin into a bowl, mix in the tomatoes and onion, and serve in a bowl for easy dipping if you're serving a crowd. It'll still be warm with that charbroiled taste.

Happy first day of Fall!

No comments:

Post a Comment