This Roasted Poblano Guacamole recipe is amazing not only with chips, but also as a topping on grilled steak, chicken or shrimp. Not to mention how divine it is with the usual suspects like tacos, tostadas and burritos! 
Do you ever wake up with a particular ingredient on your mind? One that you must run out and buy immediately?
Poblano peppers was it this morning. I’m not sure how they popped into my head, but I knew I wanted them and that they must be combined with delicious avocados and a touch of lemon.
I just can’t seem to keep avocados out of my kitchen lately. They’re just so good right now!
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.
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’m curious!
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 one that is amazing not only with chips, but also as a topping on grilled steak, chicken or shrimp. Not to mention how divine it is with the usual suspects like tacos, tostadas and burritos!
- 1 pound poblano peppers (about 3 peppers)
- 1 tablespoon garlic, minced
- 1 1/2 teaspoons coarse sea salt
- 2 3/4 pounds ripe avocados
- 3 tablespoons lemon juice
- 1/4 teaspoon cayenne pepper
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Roast, peel, seed, and cut the peppers into a small dice. Here are step-by-step instructions for How to Roast and Peel Peppers.
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Add the prepared peppers to a large mixing bowl and stir in the garlic and salt.
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Cut the avocados in half and remove the pits (here's how). Then 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.
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Add the lemon juice and cayenne and stir to be sure all of the ingredients are evenly incorporated.
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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