Grilled Avocado with Pickled Mini Sweet Bell Peppers & Jalapenos, Shaved Manchego and Toasted Pepitas
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 avocado, halved
  • 1 tsp avocado oil - can use olive oil
  • ¼ C pickled peppers and jalapenos (see below)
  • 1 Tbsp shaved manchego cheese
  • 1 Tbsp toasted and salted pepitas
Optional - chile oil, chalula, crema - any of those would be great drizzled over the top
For the Pickled Mini Bell Peppers & Jalapenos:
  • 10 mini sweet bell peppers
  • 2 jalapeno peppers
  • 2 clove garlic, smashed
  • 1 C water
  • 1 C white vinegar
  • ¼ C granulated sugar
  • 2 tsp salt
For the Pickled Mini Bell Peppers & Jalapenos:
  1. Cut stems off of bell peppers, cut in half down the middle and roughly cut into large segments. Rinse peppers pulling off membranes and seeds. Place peppers in a large mason jar or heat proof container with lid.
  2. Cut the tops off of jalapenos and slice thin. Rinse slices under cold water and remove seeds. Place jalapeno slices with the peppers in the mason jar. Add smashed garlic clove to the mason jar as well.
  3. In a medium saucepan add water, vinegar, sugar and salt. Bring to a simmer and stir until the sugar is dissolved. Immediately pour over peppers and cover with lid.
  4. Allow to sit in the fridge for at least 30 minutes and up to 2 months.
For the Grilled Avocado:
  1. Heat a bbq or indoor grill pan over medium-high heat. Drizzle avocado oil over the fleshy side of the avocado. Grill avocado for approx 3 minutes until deep grill marks appear. Remove from heat.
  2. On a serving plate arrange avocados, place pickled peppers and jalapenos around avocados. Sprinkle with shaved manchego and pepitas. Drizzle with any optional add-ons.
Recipe by Good Thyme Kitchen at