Charred Guacamole

Steps

1. Prepare a grill for high heat and oil the grate (or heat broiler with a rack in the upper third of the oven).
2. Place avocados (cut side up), tomatoes (cut side up), scallions, and jalapeño on a baking sheet. Drizzle lightly with olive oil and sprinkle with a pinch of salt.
3. Grill avocados cut side down, along with tomatoes, scallions, and jalapeño, turning occasionally, until lightly charred in spots, about 10 minutes. (If broiling, keep avocados and tomatoes cut side up and broil, turning vegetables halfway through, 7–10 minutes, removing items as they char.)
4. Let charred vegetables cool for 10–15 minutes until easy to handle.
5. Scoop avocado flesh into a medium bowl. Add lime juice and coarsely mash with a fork.
6. Slice jalapeño in half lengthwise, remove ribs and seeds, and discard. Chop jalapeño flesh and add to the bowl.
7. Chop tomatoes and scallions and add to the bowl.
8. Add grated garlic, chopped cilantro, and salt. Mash with a fork until combined but still coarse.
9. Taste and adjust with more salt or lime juice as needed.
10. Transfer guacamole to a shallow bowl. Top with cilantro leaves and Cotija cheese if using. Serve with tortilla chips.