Roasted Poblano Guacamole
This Roasted Poblano Guacamole takes classic guac to the next level with fire roasted poblano and jalapeno peppers! Perfect for taco night, parties or just snacking.
Well, I’ve been running this recipe site for almost 12 years, and this is my first guacamole recipe that I’ve published. Why? I’ve been messing around with this recipe for nearly a decade! But, the wait is worth it because I think that I’ve come up with the best guacamole recipe, for real. I wanted to create something that I truly felt was better than everything else out there. I think I’ve done it!
The fresh guacamole ingredients remain the same. Ripe avocados, tomato, onions, cilantro and fresh lime juice. But then, I have a little bit of fun with it!
My trick to the perfect guacamole recipe ? Roasted chilies! The taste of the mellow roasted poblanos and jalapeno peppers adds so much depth and just a hint of lingering spice. But, it still has a smooth and creamy consistency and good crunch from the veggies.
I truly think you will love the flavors in this guacamole!
Recipe Substitutions and Additions
The best guac is one that uses the ingredients you already have on hand at home! Here are a few suggesstions:
- Add 1/2 cup of fresh tropical fruit! I liked diced mango or pineapple.
- It’s okay to substitute lemon juice for the lime juice.
- Instead of the peppers, you can substitute a serrano pepper or hatch chile peppers.
- I like red onion best, but it’s totally fine to use white onions or yellow onion!
- Add extra heat by leaving some or all of the seeds in the jalapeno, or adding a few dashes of hot sauce. A pinch of cayenne pepper also works!
Serving Suggestions
I love serving this easy guacamole recipe as a dip with tortilla chips! I typically serve salsa on the side, like my homemade salsa verde, mango salsa, cowboy caviar or this grilled salsa.
The simple ingredients of this guacamole pair perfect for taco nights. Try it with my Al Pastor Tacos, or my Ground Beef Tostadas!
Saving Leftover Homemade Guacamole
Guacamole is one of those things that can be tricky to store, since it tends to go brown! The best way to keep it fresh is to press plastic wrap into the surface of the guacamole, and also make sure it’s in an airtight container with a lid.
This will reduce how much air exposure touches the top of the guacamole, and keep it from browning!
Store in the refrigerator for up to 4 days after making this guac. I think the flavor only gets better with time!
I hope you love this Roasted Poblano Guacamole recipe! It’s definitely a favorite in our house. If you make it, I’d love to hear how you liked it in the comments below!
Roasted Poblano Guacamole
Ingredients
- 3 poblano peppers
- 1 jalapeno pepper, large
- 8 tablespoons lime juice, fresh, divided
- 1 roma tomato, seeded, chopped
- 2 green onions, chopped
- 1 teaspoon lime zest
- 2 avocados, large, halved, pitted, peeled
- 2/3 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Equipment
Instructions
- Place poblano and jalapeno peppers on a greased baking sheet and broil in the oven until blackened on all sides. You can also grill the peppers.
- Place the broiled peppers in a paper bag for up to 1 hour to cool. This will help make the peppers easier to peel! Once cooled, peel and remove the seeds and stem, then dice the chilies.
- To a small bowl, add diced chilies, 1 tablespoon lime juice, diced tomato, green onions and lime zest.
- To a large bowl, add avocado, onion, cilantro, cumin, garlic powder salt, pepper and remaining lime juice. Mash well to combine. I like to use a potato masher, but a fork also works fine.
- For the chilies, you have two choices! You can add it directly to the avocado mixture and stir to combine. Or, you can store separately, and spoon the chilies on top of the guacamole right before serving.
