Extra Creamy Roasted Jalapeno Guacamole
Want your guacamole extra creamy? Try this version for a velvety feel that will dazzle your tongue, with roasted jalapeno peppers. Here is the recipe.
This guacamole is so…darned…creamy! When you start with avocados that are so awesomely, perfectly ripe, your guacamole will turn out uber creamy anyway, but if you’re looking for an extra nudge for an even CREAMIER guacamole, this recipe will nail it for you.
The real key is crema. I’m talking the Mexican crema, not sour cream. I include “or sour cream” in the ingredient list below, and sour cream will work for you, but sour cream does have a, well, “sour” flavor to it, which affects the overall flavor of the resulting guacamole.
I prefer crema.
Crema is quite a bit milder than its Americanized counterpart. Crema is creamy with a rich mouth feel, though it does not add a lot of calories to your dish. I actually use it in place of a number of dairy ingredients. I prefer it.
Let’s talk about how we make this recipe, shall we?
Ingredients Needed
Gather up the following to make this recipe:
- 2 jalapeno peppers
- 2 tablespoons Mexican crema or sour cream
- 1 avocado
- 2 teaspoons chopped cilantro
- Juice from ½ a lime
- Salt to taste
How to Make Extra Creamy Roasted Jalapeno Guacamole – the Recipe Steps
First, roast the jalapeno peppers over an open flame, or bake them in an oven at 400 degrees for about 20 minutes, until the skins begin to char and blister. Learn more about how to roast chili peppers.
Remove from heat and cover with a paper towel. Allow to cool.
Peel away the jalapeno skins and chop the jalapenos. Add to a food processor, or a molcajete if you have one.
Add the crema and grind or process until it begins to smooth.
Add remaining ingredients and process until smooth. If using the molcajete, hand mash everything until it is nice and smooth and creamy. Work it!
BOOM! You now have extra creamy guacamole, with just the right amount of spiciness and flavor from the roasted jalapeno peppers. Looks delicious, doesn’t it?
Bust out the tortilla chips! We need our guacamole!
Recipe Tips
Ripe avocados are KEY in making creamy guacamole. Choose only the ripest avocados that are soft but not squishy. You can feel the avocado flesh give away slightly when you press down on the outer skin.
Another tip – processing. You can hand mix in a bowl, but the food processor will really give this a creamy consistency.
Bonus points if you’re using your molcajete. I love mine and it’s a bit of extra work, but there is something special about guacamole from a seasoned molcajete.
This particular side dish was made in preparation of some pulled pork tacos I was making, which I hope to post later on. This was just way too good to not share on its own.
I mean, it’s guacamole! Extra creamy! With roasted jalapeno peppers!
Serve this with tacos or anything else, anytime, anywhere. Can you tell I’m a guacamole fan?
Check Out Some My Other Popular Guacamole and Salsa Recipes
- Jalapeno-Mango Guacamole
- Mexican Green Table Sauce
- Homemade Green Enchilada Sauce
- Salsa Roja
- Fiery Mango Salsa
- Habanero Salsa
- Xni-Pec – Chunky Habanero Salsa
- Homemade Picante Sauce
- How to Make Guacamole
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Want your guacamole extra creamy? Try this version for a velvety feel that will dazzle your tongue, with roasted jalapeno peppers. Here is the recipe.
- 2 jalapeno peppers
- 2 tablespoons Mexican crema or sour cream
- 1 avocado
- 2 teaspoons chopped cilantro
- Juice from ½ a lime
- Salt to taste
-
Roast the jalapeno peppers over an open flame, or bake them in an oven at 400 degrees for about 20 minutes, until the skins begin to char and blister.
-
Remove from heat and cover with a paper towel. Allow to cool.
-
Peel away the jalapeno skins and chop the jalapenos. Add to a food processor, or a molcajete if you have one.
-
Add the crema and grind or process until it begins to smooth.
-
Add remaining ingredients and process until smooth. If using the molcajete, hand mash everything until it is nice and smooth and creamy. Work it!
This recipe was updated on 7/30/19 to include new photos and information. It was originally published on 3/4/15.
This recipe was updated on 8/12/19 to include new photos and information. It was originally published on 3/4/2015.
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Instead of the crema I use Miracle Whip, some canned chopped green chiles, diced tomatoes, and leave it a little chunky. I then serve it on a bed of finely shredded lettuce with the chips around the outer edge and more diced tomatoes sprinkled on top. I agree putting the pits in the quac. helps keep it from browning while in the fridge.
Hi, Sharon – I would make this as close to the meal as possible. You can prepare it that day and keep it in the fridge, though. If it begins to brown, swirl in a bit of lime juice and it will brighten up. Also, if you think it will need to hold for a while, add the avocado pit in the guacamole. It will help slow the browning process. I hope this helps!
I never thought of adding sour cream to make it more creamy! Genius! And sooo yummy – seriously nothing better than extra creamy guacamole!
I was looking for a creamy guacamole recipe and stumbled across yours on Foodgawker! Love how creamy it looks. How long in advance can you prepare this before serving?