Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Grilled fruit is a culinary calling card of summer. Grilled avocados are a fun, tasty treat; by leaving the skin on all you’ll need is a spoon to dig right in! The salsa combines with the soft, smoky flesh of the avocado in one magnificent bite after another. Take advantage of the plentiful avocados this season and experiment with different fillings; adding seafood makes for a heartier side dish or appetizer.
4 large firm avocados
1 can whole peeled tomatoes
2 small Serrano chilies, seeded and roughly chopped
4 cloves garlic, peeled
1 cup fresh cilantro
2-3 teaspoons salt
3 tablespoons olive oil
Juice from 2 limes, plus zest
Pepper to taste
Combine tomatoes, chilies, garlic, cilantro, lime zest and salt in a blender until smooth. Transfer to a small bowl and chill in the refrigerator.
In another small bowl, combine olive oil and lime juice. Slice avocados in half and discard seeds. Brush each half with oil and lime mixture and place flesh side down on a preheated grill, about 5-7 minutes.
Remove from grill and sprinkle with salt and pepper. Fill hole with fresh salsa. Garnish with any remaining cilantro and serve.