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Roasted Pepper Guacamole

Updated: Mar 27


𝖨 π—π–Ίπ—Œ π—Œπ—ˆ 𝗁𝖺𝗉𝗉𝗒 π—π—ˆ 𝗋𝖾𝖼𝖾𝗂𝗏𝖾 𝖺 𝗀𝗂𝖿𝗍 π–Ώπ—‹π—ˆπ—† 𝗆𝗒 π–Ώπ—‹π—‚π–Ύπ—‡π–½π—Œ π—ˆπ—π–Ύπ—‹ 𝖺𝗍 π–©π—ˆ 𝖒𝗁𝖾𝖿. 𝖳𝗁𝖾𝗒 π—Œπ—‰π–Ύπ–Όπ—‚π–Ίπ—…π—‚π—“π–Ύ 𝗂𝗇 𝖻𝗋𝗂𝗇𝗀𝗂𝗇𝗀 π—ˆπ—Žπ— 𝗍𝗁𝖾 𝖼𝗁𝖾𝖿 𝗂𝗇 𝖺𝗅𝗅 π—ˆπ–Ώ π—Žπ—Œ. 𝖳𝗁𝖾𝗒 π—Œπ–Ύπ—‡π— 𝗆𝖾 𝗍𝗁𝖾𝗂𝗋 π–»π–Ύπ—Œπ—π—Œπ–Ύπ—…π—…π—‚π—‡π—€ π–ͺ𝗂𝗍𝖼𝗁𝖾𝗇 π–³π—ˆπ—‹π–Όπ—, 𝖳𝗁𝖾 π–©π—ˆ 𝖒𝗁𝖾𝖿 π–²π—Žπ—‰π–Ύπ—‹π—‚π—ˆπ—‹ 𝖱𝖷. 𝖳𝗁𝖾 π—π—ˆπ—‹π–Όπ— π—‚π—Œ 𝗀𝗋𝖾𝖺𝗍 π–Ώπ—ˆπ—‹ π—‰π—Žπ—π—π—‚π—‡π—€ 𝗍𝗁𝖾 𝖿𝗂𝗇𝖺𝗅 π—π—ˆπ—Žπ–Όπ—π–Ύπ—Œ π—ˆπ—‡ π–½π–Ύπ—Œπ—Œπ–Ύπ—‹π—π—Œ 𝖺𝗇𝖽 𝖼𝖺𝗇 𝗀𝖾𝗍 π—π—ˆπ— π–Ύπ—‡π—ˆπ—Žπ—€π— π—π—ˆ π—Œπ–Ύπ–Ίπ—‹ 𝗆𝖾𝖺𝗍. 𝖨 π–Όπ—ˆπ—Žπ—…π–½π—‡β€™π— 𝗐𝖺𝗂𝗍 π—π—ˆ π—Žπ—Œπ–Ύ 𝗂𝗍 𝖺𝗇𝖽 𝖼𝗋𝖾𝖺𝗍𝖾𝖽 π–±π—ˆπ–Ίπ—Œπ—π–Ύπ–½ 𝖯𝖾𝗉𝗉𝖾𝗋 π–¦π—Žπ–Ίπ–Όπ–Ίπ—†π—ˆπ—…π–Ύ. π–³π—π–Ίπ—‡π—„π—Œ π—π—ˆ 𝗍𝗁𝖾 π–Ύπ–Ίπ—Œπ—’-π—π—ˆ-π—Žπ—Œπ–Ύ π—π—ˆπ—‹π–Όπ—, 𝗍𝗁𝖾 π—‰π–Ύπ—‰π—‰π–Ύπ—‹π—Œ 𝗐𝖾𝗋𝖾 𝗉𝖾𝗋𝖿𝖾𝖼𝗍𝗅𝗒 π—‹π—ˆπ–Ίπ—Œπ—π–Ύπ–½ 𝗂𝗇 𝖺 π–Ώπ—…π–Ίπ—Œπ—. 𝖨 𝖺𝖽𝖽𝖾𝖽 𝗍𝗁𝖾 π—‰π–Ύπ—‰π—‰π–Ύπ—‹π—Œ π—π—ˆ 𝗍𝗁𝖾 π–Ίπ—π—ˆπ–Όπ–Ίπ–½π—ˆπ—Œ, π—ˆπ—‡π—‚π—ˆπ—‡π—Œ, π–Όπ—‚π—…π–Ίπ—‡π—π—‹π—ˆ, 𝗅𝗂𝗆𝖾 π—ƒπ—Žπ—‚π–Όπ–Ύ, 𝖺𝗇𝖽 π—Œπ—ˆπ—†π–Ύ π–Όπ—ˆπ–Ίπ—‹π—Œπ–Ύ π—Œπ–Ίπ—…π— π–Ώπ—ˆπ—‹ 𝗍𝗁𝖾 𝗉𝖾𝗋𝖿𝖾𝖼𝗍 π–Όπ—ˆπ—†π–»π—‚π—‡π–Ίπ—π—‚π—ˆπ—‡. 𝖳𝗁𝖾 π—‹π—ˆπ–Ίπ—Œπ—π–Ύπ–½ π—‰π–Ύπ—‰π—‰π–Ύπ—‹π—Œ 𝖺𝖽𝖽𝖾𝖽 𝗀𝗋𝖾𝖺𝗍 π–Ώπ—…π–Ίπ—π—ˆπ—‹ π—π—ˆ π—ˆπ—‡π–Ύ π—ˆπ–Ώ 𝗆𝗒 π–Ώπ–Ίπ—π—ˆπ—‹π—‚π—π–Ύ π–½π—‚π—‰π—Œ. 𝖬𝗒 𝖿𝖺𝗆𝗂𝗅𝗒 π—…π—ˆπ—π–Ύπ–½ 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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