Just the Right Amount of Spice!
Noting quite like a good guacamole made fresh at home! By roasting the jalapeños for this recipe, you get a nice amount of heat and spice without the sharp spiciness from raw peppers which also add a nice texture to this creamy guacamole. Perfect for snacks or sharing with friends and family!
Real talk here: Every now and then, when I get a night to myself without the boys, my favourite dish to make is a big ol’ bowl of guacamole served up with chips! No fusing with making a meal for one, just me and some dip! This weekend, I had one of those nights, as my boys were up at the lake spending time with family and I stayed home with our other boys (the dogs) I knew just what to make!
So I’m happy to finally be adding another guacamole recipe here for you guys! I think guacamole is one of those dishes where we usually find a recipe we like and use it over and over to the wheels fall off, lol. Although if you are looking for a way to shake it up a bit, this recipe is for you! Though this recipe was inspired by my little solo adventure this weekend, it’s obviously even better shared with family and friends too 😉
Even though the idea of roasting the jalapeños way seem to be an unnecessary extra step, I promise you it’s worth it! There’s something about roasting the jalapeños that add that nice warm heat to this dish without that original sharp bite you get from a raw jalapeño. It adds just the right amount of spice in my opinion without making this guacamole too spicy, and really compliments the creaminess of the avocado.
Tips for Making This Recipe
- I included 2 roasted jalapeños in this recipe but really you could use 1 or 1 1/2, it’s really your preference to spice. I enjoy the heat and 2 work well for my taste
- For this recipe I roasted my jalapeños on the bbq since it’s still summer, but if you’re reading this at a different time, feel free to roast them in the oven as well on a small baking sheet
- If you’re roasting them on the bbq, leave them whole (it will be easier to handle) and turn occasionally. You want the skins to blister but not char. Remove from the heat and allow to cool. I leave the skins on mine as I don’t allow them to char but you could sweat them as well if you prefer to remove them. Cut the peppers in half and remove the seeds (the really spicy part) and dice in to fine pieces
- As far as your avocado goes, you want to make sure your avocados are ripe enough! Under ripe avocados will make a hard to mash, less flavourful guacamole and you’ll definitely miss out of the creaminess. You’ll want avocados that give a little when you squeeze them (don’t squeeze too hard) and are a darker green on the outside
- Mash your avocado first with a fork until you get a nice creamy consistency but go ahead and leave some chunks in there too!
- I suggest add the lime juice and spices in first and then folding the the jalapeño and red onion in last. This will keep from the jalapeños from getting mushy
- Finally, if you don’t finish it all in one sitting, go ahead and save a pit of two from your avocados and stick them in the leftover guacamole and store in an air tight container. It top will brown lightly but to use again, remove the pits and stir up to revive.
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Guacamole with Roasted Jalapeno
Guacamole made fresh at home with roasted jalapeno. Just enough heat to add a little kick but not too hot!
- Prep Time: 10 Mins
- Cook Time: 10 Mins
- Total Time: 20 minutes
- Yield: 3 Cups
- 5 Avocados, Pitted and Removed from Skins
- 2 Jalapeños
- 1/4 Cup of Finely Diced Red Onion
- Juice of 2 Limes
- 1 Tsp of Sea Salt
- 1 Tsp of Garlic Powder
- 1 Tsp of Onion Powder
- 1 Tsp of Cumin
- 1/4 Tsp of Ground Black Pepper
- Place jalapeños on heated BBQ (this can be done in the oven as well) and cook until skin begins to blister
- Remove from heat, cut in half and remove the seeds. finely dice the remaining jalapeño
- In a medium bowl, add avocado and mash with a fork until desired consistency is achieved (I like to leave mine a bit on the chunky side)
- mix in lime juice, seasonings and mix to combine. Then fold in red onion and jalapeño
- Serve as you wish!