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    Home » Appetizers & Hors d'Oeuvres » Poblano Guacamole Recipe with Lemon

    Poblano Guacamole Recipe with Lemon

    Apr 29, 2022 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Poblano Guacamole Recipe with Lemon has a unique twist, and is amazing not only with chips, but also with grilled steak, chicken or shrimp. And of course it's fantastic with the usual suspects like quesadillas, tacos, tostadas and burritos.Close up of ceramic bowl full with poblano guacamole with lemons and a chip.

    As soon as beautiful, ripe avocados show up at the Farmers Market and in grocery stores, I can't seem to keep them out of my kitchen.

    Homemade guacamole is one of the best appetizers to serve to a group. 

    Mixing guacamole up with different ingredients can change the texture, flavor and overall vibe of the guacamole. And this poblano guacamole recipe is an awesome mix-up with an unexpected twist.

    Whole lemon segments.

    Yep,there are actual bites of lemon in the mix, and with smoky, roasted poblano peppers, and the creaminess of the avocado, it's a delicious blend that your guests will totally flip for.

    Lemons with leaves, halved avocados, onion and garlic on light wood cutting board.

    What's in this recipe?

    • poblano chile peppers
    • lemon segments and lemon juice
    • avocados
    • white onions
    • fresh garlic
    • salt
    • cayenne pepper

    Peeled lemon on cutting board.

    How to Make Poblano Guacamole with Lemon

    - Roast, peel and roughly chop the Poblano peppers. Here's an awesome pepper roasting tutorial.

    - Cut the lemon into "Supremes". These are segments of lemon that have been cut away from the pith and membranes of the citrus. Here's an easy guide for how to do it.

    - Add the lemon and pepper to a mixing bowl. Cut the avocados in half, remove pits, and scoop the flesh into the bowl. Then add chopped onion and garlic, and use a large fork to mix and mash everything together.

    - Season generously to taste with salt and then gingerly to taste with the cayenne. Serve at room temperature.

    (More detailed instructions are in the recipe card below.)

    Blue-rimmed, small bowl filled with fresh lemon segments.

    Recipe Tips and Substitutions

    • Use Meyer lemons if possible. They're a touch less pungent and a bit sweeter, with few to no seeds.
    • Unless you have a health issue with salt, be sure to use it. While we don't want the guacamole (or anything, really) to taste salty, it's what brings out the natural flavors of the ingredients. Adding salt will make the avocado taste more avocado-y, the smoky poblano, more smoky, etc. This is always important, but I find it especially important with guacamole, as it takes it from good to amazing. Here's How to Season to Taste.
    • I use cayenne pepper to taste also. The amount you use is simply about how much heat you want to add, if any.
    • The recipe calls for white onion, which is a bit sharper than yellow, but you can use either one. And for a little more sweetness, red onion is a great choice for guacamole if you want to change it up.
    • This is a guacamole recipe without cilantro, but if you're a fan, feel free to add finely chopped, fresh cilantro.
    • The overall texture of the guacamole is your call. I love it on the chunky side, so when I mash the avocados into the other ingredients, I only do this until it's in small pieces.

    Spices for Guacamole

    In this guacamole recipe with lemon and poblanos, I use a touch of cayenne pepper for a little heat. I use fresh garlic and onion, but garlic powder and onion powder are great also. Other common dried spices for guacamole are cumin, crushed red pepper, and black pepper.

    Can you substitute lime for lemon in guacamole?

    Absolutely. This is a matter of taste.

    This recipe is all about fresh lemon, but hey . . . if you prefer lime, it would be delicious also. In any guacamole recipe you use, lemon and lime are interchangeable, and each will simply provide a slightly different flavor profile, with limes being a bit more on the tangy side.

    Ceramic speckled bowl filled with large pieces of avocado, lemon segments and chopped onion and green peppers.

    Serving Suggestions

    • It goes without saying that a big bowl of (warm, lightly salted) tortilla chips are the perfect match for almost any guacamole recipe -- and this guacamole recipe with lemon is no exception.
    • For a crowd, there are always a few who might prefer to dip veggies into a guacamole dip instead of chips -- strips of carrots and colorful bell peppers are great.
    • A side of guacamole is most welcome with grilled steak, chicken, fish or shrimp. It's especially delicious with salmon.
    • Add it to your favorite burger or sandwich.
    • Guacamole is fantastic with eggs -- scrambled, over easy, omelets . . .
    • And yes, you really can't skip delicious guacamole when serving quesadillas, tacos, burritos or tostadas.

    How long does guacamole last in the fridge?

    Fresh guacamole is ideal -- however, when stored correctly, guacamole will keep well in the fridge for about three days.

    There are two keys to making it last in the fridge: enough citrus and a piece of plastic wrap placed in direct contact with the surface of the guacamole. Both the citrus (lemon or lime) and lack of air will help preserve the color and keep it from turning brown.White bowl full with guacamole, covered with plastic wrip.

    Can you freeze guacamole?

    While it's possible, I don't recommend it. Sure it can freeze, be thawed and eaten, and it's okay. For me though, it's one of those things that I just don't think is ever the same after it has been frozen, as it looses some of its creamy texture and rich flavor. People are pretty mixed about this, but this is my POV, and I'm sticking to it. 😉

    Ceramic bowl full with poblano guacamole with lemons and a chip.

    I hope you love this guacamole recipe as much as my family and I do!

    Recipes to serve with Poblano Guacamole with Lemon:

    • Yellow Split Pea Burgers
    • Chipotle Tequila Lime Chicken
    • Salmon Burgers with Lemon and Dill
    • Bistec Encebollado Salvadoreño (Steak and Onions)
    • Lemon and Oregano Grilled Chicken

    2022 update: Originally written in 2012, this post has been updated with new images and information.

    Ceramic bowl full with poblano guacamole with lemons and a chip.

    Poblano Guacamole Recipe with Lemon

    Valentina K. Wein
    Poblano Guacamole Recipe with Lemon has a unique twist, and is amazing not only with chips, but also with grilled steak, chicken or shrimp. And of course it's fantastic with the usual suspects like quesadillas, tacos, tostadas and burritos.
    5 from 3 votes
    Print
    Prep Time 30 mins
    Cook Time 5 mins
    Total Time 35 mins
    Course Appetizer
    Cuisine Mexican
    Servings 6 to 8
    Calories 311 kcal

    Ingredients
      

    • 1 pound poblano peppers (about 2 medium-sized)
    • ¾ pound lemons (about 3 small-medium-sized)
    • 2¼ pounds ripe avocados (about 5 small-medium-sized)
    • ½ cup finely chopped white onion
    • 1 tablespoon minced garlic
    • salt and cayenne pepper to taste

    Instructions
     

    • Prep the peppers. Roast, peel and roughly chop the Poblano peppers. Here's an awesome pepper roasting tutorial. Add them to a medium-sized mixing bowl.
    • Prep the lemons. Cut the lemon into "Supremes". These are segments of lemon that have been cut away from the pith and membranes of the citrus. Here's an easy guide for how to do it. Add the segments to the mixing bowl with the peppers. Then squeeze all of the lemon scraps into the bowl -- you should have about ¼ cup juice.
    • Combine the ingredients. Cut the avocados in half, remove pits, and scoop the flesh into the bowl with the pepper, lemons and lemon juice. Then add the onion and garlic and use a large fork to mix and mash everything together.
    • Season and serve. Season generously to taste with salt, and then gingerly to taste with the cayenne. Serve at room temperature.

    Notes

    Calorie count is only an estimate.
    Keywords appetizers for sharing, appetizers for parties
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

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    Reader Interactions

    Comments

    1. David Scott Allen

      September 20, 2019 at 3:21 am

      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! 🤣😴

      Reply
      • valentina

        September 21, 2019 at 5:35 pm

        I hadn't heard that about Kroger. I will definitely look into that to see what it's all about.
        I can never get enough avocados! Enjoy the guacamole. 🙂 ~Valentina

        Reply
        • David Scott Allen

          May 09, 2021 at 9:48 am

          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!

          Reply
          • valentina

            May 11, 2021 at 12:45 pm

            Homemade chips!?!? You're awesome. I'm sort with Mark in the history sense of it, but the food! Thank you, David. 🙂 ~Valentina

            Reply
    2. angiesrecipes

      April 29, 2022 at 11:37 am

      I would devour the whole bowl!

      Reply
      • valentina

        April 30, 2022 at 9:03 pm

        Ha! Thanks, Angie. 🙂 ~Valentina

        Reply
    3. Jeff the Chef @ Make It Like a Man!

      April 30, 2022 at 10:46 am

      How interesting! Not just the poblano, but the bits of lemon. I bet it's amazing!

      Reply
    4. Eha

      April 30, 2022 at 6:39 pm

      I admit to being an annoying purist about some dishes - love guacamole but have always prepared it in the classical way 🙂 ! But, having had so many successful dishes emanate from your pages I am now curious and shall try the method you have used with the lemons just coming into season here . . . and see how the chillies fit into one of my most-used recipes ? Thanks !!

      Reply
      • valentina

        April 30, 2022 at 9:02 pm

        Hi Eha. I love your note and totally relate because I too am all about the most pure and simple guacamole with just onion, garlic, salt, pepper, lemon or lime. I had a little ingredient party with this one and it was fun. And so tasty. 🙂 ~Valentina

        Reply
    5. Frank | Memorie di Angelina

      May 01, 2022 at 5:34 am

      I absolutely adore guacamole, though I've never tried it quite this way. Usually use serranos. But this poblano take sounds intriguing. Will definite give it go!

      Reply
      • valentina

        May 02, 2022 at 8:40 pm

        Thanks for visiting, Frank. I hope you try and love it! 🙂 ~Valentina

        Reply
    6. Linger, Kristy Murray

      May 02, 2022 at 7:25 am

      What a superb idea to use poblano peppers and chunks of Meyer lemons in your guacamole. I'm so hungry now for a big bowl of this recipe with a bag of crispy tortilla chips. I've been known to eat the whole bag when dipping in guacamole, something I'm not necessarily proud of but will probably do it again, especially when I make your recipe. Thanks so much for sharing.

      Reply
      • valentina

        May 02, 2022 at 8:38 pm

        Thanks, Kristy. I say be proud! 😉 FYI, if you never had Chicas tortilla chips, you must try them. Enjoy. 🙂 ~Valentina

        Reply
    7. Ben | Havocinthekitchen

      May 06, 2022 at 8:22 am

      I'm not really familiar with poblano peppers, and just yesterday I was considering to give them a try while doing the groceries. And now thanks to you I've got an idea on how to utilize them 🙂 The guacamole looks terrific and sounds tasty!

      Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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