Roasted Pepper Guacamole

Roasted Pepper Guacamole is full of smoky flavor and fresh ingredients. A quick twist on a classic dip that always disappears fast.

I was so happy to receive a gift from my friends at Jo Chef! They specialize in bringing out the chef in all of us and sent me their bestselling kitchen torch, the Jo Chef Superior RX.

This torch is amazing for finishing desserts, and it gets hot enough to sear meat. I could not wait to try it out, so I made Roasted Pepper Guacamole.

Thanks to the easy-to-use torch, the peppers were perfectly roasted in a flash. If you do not have a torch, no worries. You can roast or char the peppers on a grill or under the broiler.

I added the peppers to creamy avocados, onions, cilantro, lime juice, and a bit of coarse salt for the perfect combination. The roasted peppers added so much flavor to one of my favorite dips; my family loved it!

Roasted Pepper Guacamole:

Ingredients

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 to taste

If you don't have a torch, no worries! You can roast or char the peppers on a grill or under the broiler — whatever works best for you.

Time-Saving Tip: Prepare the peppers a few hours in advance of making the guacamole.

Let's see what we need.

We're ready to cook.

I used a torch to char the peppers, but you can also do this in a broiler or grill.

While hot, add the charred peppers to a plastic bag or bowl and seal. Let them rest for 15 minutes. Once they have rested, peel the skin off 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, stir it and taste; add more salt and lime juice as needed.

It’s ready! Roasted Pepper Guacamole is so delicious. It is everything you love about this classic with a little something extra. I love the added flavor that the roasted peppers bring to the guacamole. It is awesome with chips and also great on sandwiches.

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 you can also do this in a broiler or grill. If you don't have a torch, no worries! You can roast or char the peppers on a grill or under the broiler — whatever works best for you.

• While hot, add the charred peppers to a plastic bag or bowl and seal. Let them rest for 15 minutes. Once they have rested, peel the skin off 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, stir it and taste; add more salt and lime juice as needed.

• Time-Saving Tip: Prepare the peppers a few hours in advance of making the guacamole.