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.
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.
What's in this recipe?
- poblano chile peppers
- lemon segments and lemon juice
- white onions
- fresh garlic
- cayenne pepper
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.)
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.
- 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.
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. 😉
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.
Poblano Guacamole Recipe with Lemon
- 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
- 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.
David Scott Allen
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! 🤣😴
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
David Scott Allen
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!
Homemade chips!?!? You're awesome. I'm sort with Mark in the history sense of it, but the food! Thank you, David. 🙂 ~Valentina
I would devour the whole bowl!
Ha! Thanks, Angie. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
How interesting! Not just the poblano, but the bits of lemon. I bet it's amazing!
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 !!
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
Frank | Memorie di Angelina
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!
Thanks for visiting, Frank. I hope you try and love it! 🙂 ~Valentina
Linger, Kristy Murray
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.
Thanks, Kristy. I say be proud! 😉 FYI, if you never had Chicas tortilla chips, you must try them. Enjoy. 🙂 ~Valentina
Ben | Havocinthekitchen
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!