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?
- roasted poblano peppers
- lemon juice
- cayenne pepper
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.)
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!
- 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
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!