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Guacamole with Roasted Jalapenos and Tomato – Recipe
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Guacamole with Roasted Jalapenos and Tomato – Recipe

A recipe for creamy guacamole made even BETTER with the smoky flavor of roasted jalapeno peppers and juicy, chunky diced tomatoes. A must for your next gathering or taco night.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 10
Calories: 66kcal
Author: Mike Hultquist

Ingredients

  • 2 ripe avocados
  • Juice from half a lime
  • ¼ cup chopped cilantro
  • Salt to taste
  • 2 jalapeno peppers
  • 1 medium Roma tomato diced

Instructions

  • Slice the avocados in half and remove the pit. Scoop out the avocado and add it to a mixing bowl.
  • Add lime juice, cilantro and salt to taste. Mash up the avocado with a fork and stir until nice and creamy. Adjust for salt.
  • Lightly roast the jalapeno peppers over an open flame, turning often, until skins are charred. Alternatively, you can roast them in an oven at 400 degrees about 10 minutes, until the skins bubble up.
  • Remove from heat and cool slightly. Peel off the skins. Rough chop and add them to the guacamole.
  • Add most of the tomato and stir it all together.
  • Add to a serving bowl and top with a bit more tomato. Enjoy.

Notes

This should make enough for 10 people as a small appetizer, but if you have a party full of guacamole lovers, you better scale it up!

Nutrition

Calories: 66kcal | Carbohydrates: 3g | Fat: 5g | Sodium: 3mg | Potassium: 216mg | Fiber: 2g | Vitamin A: 170IU | Vitamin C: 8.3mg | Calcium: 5mg | Iron: 0.2mg