Roasted Poblano Guacamole
This guacamole recipe gets a smoky kick from roasted poblano peppers. It's a delicious twist on a classic appetizer.
Ingredients - Serves 4
- Salt - To taste
- Garlic - 1 clove, minced
- Red onion - 1/4 cup, finely chopped
- Cilantro - 1/4 cup, chopped
- Lime - 1, juiced
- Avocados - 3, ripe
- Poblano peppers - 2
Let's Get Started
- Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 15 minutes, or until the skin is charred and blistered.
- Remove the peppers from the oven and let them cool. Once cool, peel off the skin and remove the seeds and stem. Chop the peppers finely.
- In a large bowl, mash the avocados with a fork until they reach your desired consistency.
- Add the chopped poblano peppers, lime juice, cilantro, red onion, garlic, and salt to the bowl. Stir until everything is well combined.
- Taste and adjust the seasoning if necessary. Serve immediately with tortilla chips.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 200
- Fat: 15g
- Carbs: 12g
- Protein: 2g
- Sodium: 150mg
- Sugar: 1g
