This Roasted Poblano Guacamole recipe is amazing not only with chips, but also as a topping on grilled steak, chicken or shrimp. Of course it’s also fantastic with the usual suspects like tacos, tostadas and burritos! 
I can’t seem to keep avocados out of my kitchen during the summer months, and guacamole is one of the best summer appetizers to serve to a group.
What’s even more fun is mixing it up with different ingredients. This can change the texture, flavor and overall vibe of the guacamole.
What are Poblano peppers and what do they taste like?
- Poblano peppers are originally from the state of Puebla, Mexico.
- When roasted, they take on a subtly smoky, earthy, and slightly sweet flavor. (Now imagine those flavors in this Roasted Poblano Guacamole recipe. Yum!)
- Poblano peppers are typically mild in flavor.
- A dried Poblano is called Ancho.
What’s in this recipe?
- avocado
- roasted poblano peppers
- lemon juice
- garlic
- cayenne pepper
- salt
If you’ve got friends coming over and are looking for great appetizer recipes, look no further! I can’t think of what would make your guests happier than a big bowl of guacamole with warm, salted tortilla chips!
A lot of people have their own special ingredient they like to add to their guacamole — what’s your favorite way to make guacamole? Let me know in the comments.
I hope that however you decide to serve this Roasted Poblano Guacamole, that you love it every bit as much as my family and I do!
And check out California Avocados Direct for tons of fantastic information about avocados.
(This is not a sponsored post.)
Roasted Poblano Guacamole
Ingredients
- 1 pound roasted poblano peppers (click here for How to Roast and Peel Peppers) (about 3 peppers)
- 1 tablespoon garlic, minced
- 1½ teaspoons coarse salt
- 2¾ pounds ripe avocados
- 3 tablespoons lemon juice
- ¼ teaspoon cayenne pepper
Instructions
- Add the roasted prepared peppers to a large mixing bowl and stir in the garlic and salt.
- Cut the avocados in half and remove the pits. Use a spoon to scoop out the avocado, directly into the bowl with the peppers. Use a fork to mash the avocado, leaving it somewhat chunky.
- Add the lemon juice and cayenne and stir to be sure all of the ingredients are evenly incorporated.
- Serve with warm, salted tortilla chips!
Barbara says
Yummo! I once won a “guac-off” by using roasted jalapenos & garlic. Looks delish, Valentina!
MImi Avocado says
I have never roasted peppers…must try it sometime! This guacamole looks delicious!
Cookin' Canuck says
Valentina, what a great idea to add some smoky heat with the roasted poblanos! I’d eat this straight…or spread it on some grilled fish. I’d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now. http://bit.ly/NKF4rk
David Scott Allen says
Thanks for these beautiful guacamole recipes! I just took some frozen roasted poblanos out of the freezer and was thinking I needed a few other uses… and there comes you to the rescue! And I have been thinking a lot about avocados lately – did you see the Kroger news that they will be carrying this newfangled “A-Peel” avocado? Apparently it is treated with a plant based coating that keeps it from going bad. Now I am wondering will it not let them get soft enough for guacamole? Hmmm… it’s keeping me awake at night! 🤣😴
valentina says
I hadn’t heard that about Kroger. I will definitely look into that to see what it’s all about. And now I’ll be up at night. 😉
I can never get enough avocados! Enjoy the guacamole. 🙂 ~Valentina
David Scott Allen says
While my historian hubby won’t let me celebrate Cinco de Mayo (I get it, but don’t start me!), I waited till today — got some roasted poblanos at the market and some gorgeous avocados at Whole Foods — will slip the garlic, of course — and made homemade chips. Having fun celebrating Nuevo de Mayo!
valentina says
Homemade chips!?!? You’re awesome. I’m sort with Mark in the history sense of it, but the food!!! 😉 Thank you, David. 🙂 ~Valentina