Guacamole with Roasted Poblano
Guacamole with Roasted Poblano
The roasted poblano pepper in this recipe adds some yumminess without too much spice. If you prefer your guac spicy, just substitute in some fresh diced serrano pepper. Or add some in addition to the roasted poblano to take it to a whole new level! I love me some tortilla chips, but I also love switching it up and using cheese crisps or flax crackers to dip into a big bowl of delicious guac. Guacamole is also wonderful paired with Bolita Salsa Macha. Buen provecho!
1 each Poblano Pepper, Fresh (for this recipe, you will use 1/4 of the pepper after roasting it whole)
2 tablespoons Extra Virgin Olive Oil or Vegetable Oil
4 each Large Avocados, Ripe
1 each Lime (will use juice only)
1 tablespoon Cilantro, Chopped
1/4 teaspoon Granulated Garlic
1/2 teaspoon Salt
Roasted Poblano Pepper
Roasted Poblano Pepper (can be done in advance)
Toss pepper in oil to coat evenly.
Char pepper on a hot grill until skin separates from flesh, turning pepper occasionally while grilling.
Once pepper is completely charred, while still hot, place it in a bowl and cover with plastic wrap or a kitchen towel to allow it to steam for at least 10 minutes. This will further help remove the skin fully and with ease.
To remove the skin and seeds, gently push flesh away from the skin using your thumbs while hold pepper. It’s best to do this over a bowl as the pepper can be a bit slippery. Remove as much skin as possible and remove all of the seeds.
Dice roasted flesh of the pepper into small pieces.
Cut avocados in half and remove pits.
Using a spoon, scrape meat of avocado away from the skins and place meat into a mixing bowl.
Using a wire whisk, bean/potato masher, or fork mash the avocado to a chunky consistency.
Add lime juice and granulated garlic and continue mashing avocado.
Once mashed to your liking (can be made chunky or smooth depending on your preference), add cilantro, diced roasted pepper, and salt and gently combine with mashed avocado. For this step, you can use a fork if you want to mash the avocado a bit more. Just be careful not to mash roasted pepper and cilantro too much. A spoon works better if no further mashing is needed.
Add more salt a pinch at a time if need be.
Transfer to a serving bowl and sprinkle a bit of chopped cilantro on top and enjoy! (Optional: sprinkle a bit of Tajin on top for added garnish and color).
1. Choosing proper avocados for guac can be a bit tricky. If you’re not sure how to choose, ask someone in the produce department of your store of choice to help. Or shop for some at your local farmer’s market and they should be able to help you pick perfectly ripe avocados. Or let you know when less ripe ones will be ready for guac.
2. One way to tell if an avocado is ripe is to see if the stem easily falls off. If so, it might even reveal a nice bright green color underneath which is the goal.
3. Guacamole is a great way to use up older avocados, as long as they don’t have a lot of black spots. Black spots can be removed too but test the flavor of the green part of the avocado to make sure it’s still yummy.
4. I like to buy a mix of under ripe to ripe avocados for my weekly shopping. This allows options throughout the week. Some might be perfect for a salad while others might make their way to guac status. The key is to check your avos on a regular to see how they’re coming along.