Cut each avocado in half and remove pit. Remove from skin carefully by running a spoon along the edge.

Dip avocado, tomato, jalapeño, and onion in canola oil. Let excess oil drip off. Grill each side until nice caramelized. Transfer to a bowl.

Cut the onions, tomatoes, and jalapeño to a small dice. Place back in the bowl. Add lime juice, salt, and cilantro.Smash with a potato masher or fork, or use a food processor for a smoother guacamole.

Variations; Roasted tomato salsa, tomatillo salsa, pineapple or mango salsa, grilled pineapple, mango, roasted bell peppers, peach-mango salsa, grilled corn, epazote, ginger, honey, coconut extract, orange zest, lemon, tamarind, saute spinach, goat cheese, roasted garlic, roasted poblano, cherry or grape tomatoes, agave, cumin, applewood seasoning, queso fresco, crema, chipotle, serrano, ancho chile, bacon, liquid smoke, fresno chile, eggplant, sweet potatoes, curry,