𝖨 𝗐𝖺𝗌 𝗌𝗈 𝗁𝖺𝗉𝗉𝗒 𝗍𝗈 𝗋𝖾𝖼𝖾𝗂𝗏𝖾 𝖺 𝗀𝗂𝖿𝗍 𝖿𝗋𝗈𝗆 𝗆𝗒 𝖿𝗋𝗂𝖾𝗇𝖽𝗌 𝗈𝗏𝖾𝗋 𝖺𝗍 𝖩𝗈 𝖢𝗁𝖾𝖿. 𝖳𝗁𝖾𝗒 𝗌𝗉𝖾𝖼𝗂𝖺𝗅𝗂𝗓𝖾 𝗂𝗇 𝖻𝗋𝗂𝗇𝗀𝗂𝗇𝗀 𝗈𝗎𝗍 𝗍𝗁𝖾 𝖼𝗁𝖾𝖿 𝗂𝗇 𝖺𝗅𝗅 𝗈𝖿 𝗎𝗌. 𝖳𝗁𝖾𝗒 𝗌𝖾𝗇𝗍 𝗆𝖾 𝗍𝗁𝖾𝗂𝗋 𝖻𝖾𝗌𝗍𝗌𝖾𝗅𝗅𝗂𝗇𝗀 𝖪𝗂𝗍𝖼𝗁𝖾𝗇 𝖳𝗈𝗋𝖼𝗁, 𝖳𝗁𝖾 𝖩𝗈 𝖢𝗁𝖾𝖿 𝖲𝗎𝗉𝖾𝗋𝗂𝗈𝗋 𝖱𝖷. 𝖳𝗁𝖾 𝗍𝗈𝗋𝖼𝗁 𝗂𝗌 𝗀𝗋𝖾𝖺𝗍 𝖿𝗈𝗋 𝗉𝗎𝗍𝗍𝗂𝗇𝗀 𝗍𝗁𝖾 𝖿𝗂𝗇𝖺𝗅 𝗍𝗈𝗎𝖼𝗁𝖾𝗌 𝗈𝗇 𝖽𝖾𝗌𝗌𝖾𝗋𝗍𝗌 𝖺𝗇𝖽 𝖼𝖺𝗇 𝗀𝖾𝗍 𝗁𝗈𝗍 𝖾𝗇𝗈𝗎𝗀𝗁 𝗍𝗈 𝗌𝖾𝖺𝗋 𝗆𝖾𝖺𝗍. 𝖨 𝖼𝗈𝗎𝗅𝖽𝗇’𝗍 𝗐𝖺𝗂𝗍 𝗍𝗈 𝗎𝗌𝖾 𝗂𝗍 𝖺𝗇𝖽 𝖼𝗋𝖾𝖺𝗍𝖾𝖽 𝖱𝗈𝖺𝗌𝗍𝖾𝖽 𝖯𝖾𝗉𝗉𝖾𝗋 𝖦𝗎𝖺𝖼𝖺𝗆𝗈𝗅𝖾. 𝖳𝗁𝖺𝗇𝗄𝗌 𝗍𝗈 𝗍𝗁𝖾 𝖾𝖺𝗌𝗒-𝗍𝗈-𝗎𝗌𝖾 𝗍𝗈𝗋𝖼𝗁, 𝗍𝗁𝖾 𝗉𝖾𝗉𝗉𝖾𝗋𝗌 𝗐𝖾𝗋𝖾 𝗉𝖾𝗋𝖿𝖾𝖼𝗍𝗅𝗒 𝗋𝗈𝖺𝗌𝗍𝖾𝖽 𝗂𝗇 𝖺 𝖿𝗅𝖺𝗌𝗁. 𝖨 𝖺𝖽𝖽𝖾𝖽 𝗍𝗁𝖾 𝗉𝖾𝗉𝗉𝖾𝗋𝗌 𝗍𝗈 𝗍𝗁𝖾 𝖺𝗏𝗈𝖼𝖺𝖽𝗈𝗌, 𝗈𝗇𝗂𝗈𝗇𝗌, 𝖼𝗂𝗅𝖺𝗇𝗍𝗋𝗈, 𝗅𝗂𝗆𝖾 𝗃𝗎𝗂𝖼𝖾, 𝖺𝗇𝖽 𝗌𝗈𝗆𝖾 𝖼𝗈𝖺𝗋𝗌𝖾 𝗌𝖺𝗅𝗍 𝖿𝗈𝗋 𝗍𝗁𝖾 𝗉𝖾𝗋𝖿𝖾𝖼𝗍 𝖼𝗈𝗆𝖻𝗂𝗇𝖺𝗍𝗂𝗈𝗇. 𝖳𝗁𝖾 𝗋𝗈𝖺𝗌𝗍𝖾𝖽 𝗉𝖾𝗉𝗉𝖾𝗋𝗌 𝖺𝖽𝖽𝖾𝖽 𝗀𝗋𝖾𝖺𝗍 𝖿𝗅𝖺𝗏𝗈𝗋 𝗍𝗈 𝗈𝗇𝖾 𝗈𝖿 𝗆𝗒 𝖿𝖺𝗏𝗈𝗋𝗂𝗍𝖾 𝖽𝗂𝗉𝗌. 𝖬𝗒 𝖿𝖺𝗆𝗂𝗅𝗒 𝗅𝗈𝗏𝖾𝖽 𝗂𝗍.
Ingredients for Roasted Pepper Guacamole:
3 ripe avocados
1 poblano pepper
1 Fresno or red chili pepper
1 jalapeno pepper
3 tablespoons lime juice
3 tablespoons chopped red onion
1 tablespoon chopped cilantro
kosher salt
If you don't have a torch - no worries! You can either roast/char the peppers on a grill or in the broiler.
Time-Saving Tip: prepare the peppers a few hours in advance of preparing the guacamole.
Let's see what we need.
We're ready to cook.
I used a torch to char the peppers but this can also be done in a broiler or on a grill.
While hot, add the charred peppers to a plastic bag or a bowl and seal. Let rest for 15 minutes. Once rested, peeled the skin off of the peppers.
Remove the seeds and dice the peppers.
Add the avocados to a bowl; sprinkle with 3/4 teaspoon of salt. I like to use the back of a fork to mash the avocado against the bowl. When it is chunky, add the peppers, onion, and cilantro; stir. Now fold in the lime juice. Then give it a stir and taste; add more salt and lime juice as needed.
It's ready! Roasted Pepper Guacamole is so delicious. It's everything you love about this classic plus a little extra. I love the extra flavor that the roasted peppers bring to this guacamole. It's awesome with chips and great for sandwiches too.
Enjoy!
Roasted Pepper Guacamole:
3 ripe avocados
1 poblano pepper
1 Fresno or red chili pepper
1 jalapeno pepper
3 tablespoons lime juice
3 tablespoons chopped red onion
1 tablespoon chopped cilantro
kosher salt
I used a torch to char the peppers but this can also be done in a broiler or on a grill.
If you don't have a torch - no worries! You can either roast/char the peppers on a grill or in the broiler.
While hot, add the charred peppers to a plastic bag or a bowl and seal. Let rest for 15 minutes. Once rested, peeled the skin off of the peppers.
Remove the seeds and dice the peppers.
Add the avocados to a bowl; sprinkle with 3/4 teaspoon of salt. I like to use the back of a fork to mash the avocado against the bowl. When it is chunky, add the peppers, onion, and cilantro; stir. Now fold in the lime juice. Then give it a stir and taste; add more salt and lime juice as needed.
Time-Saving Tip: prepare the peppers a few hours in advance of preparing the guacamole.
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