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You are here: Home / Appetizers & Snacks / Dips & Spreads / Charred Jalapeño-Lime Guacamole

Charred Jalapeño-Lime Guacamole

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Complex taste with simple ingredients, smoky Charred Jalapeño-Lime Guacamole is fabulous as a snack or appetizer. Schmear on tacos or toast, or dollop on your favorite Mexican inspired soup or enchiladas! This recipe is vegetarian, vegan and easily gluten free. 

Overhead shot of Charred Jalapeño-Lime Guacamole topped with cilantro and tomatoes.

Table of Contents

  • Recipe Inspiration
  • Two Ways to Charr the Jalapeños
  • How to Make Guacamole
  • Avocado Buying Tips
  • More Vegetarian Mexican Food Recipes to Love
  • Charred Jalapeño-Lime Guacamole

Recipe Inspiration

During my trip to Texas this summer, a new guacamole recipe was the last thing on my radar. I mean, I’ve been making guacamole for what seems like forever. How in the world could there be another new-to-me way to prepare it?

This one blew my socks off.

It was in a taco bar where I discovered it. My Ma, Dad, Aunt and I shared it over the most scrumptious tacos. But really, it was the Jalapeno-Lime Guacamole that stole my heart.

Charring jalapenos on an open flame, stove top.   Mashing the avocado in a bowl.

Two Ways to Charr the Jalapeños

I’ve included two different charring methods in the recipe:

  • in the oven under the broiler
  • on a gas range or grill (open flame)

I use a gas range when charring one or two jalapeño as it’s pretty easy to manage. However, when I have three or more, I typically to turn on the broiler. It’s just easier to manage.

The key flavor in this simple guacamole recipe comes from the smokiness charring the jalapeños yields. These smokey notes take ordinary guacamole over the top and of course the spiciness from the jalapeños is a mouthwatering bonus. Add two if you’re into spicy things!

How to Make Guacamole

A recipe to have in your back pocket, in summary, here’s how to make this easy jalapeno guacamole (see recipe card for details): 

  • First, charr the jalapeños by roasting in the oven or on a stovetop gas flame
  • Second, cut the avocado, discard the skin and seed. Scoop out the flesh, put it in a bowl, add the spices, salt, and lime.
  • Next, mash the avocado using a fork or small potato masher.
  • Last, fold in chopped jalapeños and cilantro. 

A bowl of guacamole surrounded by chips and cucumbers.

Avocado Buying Tips

To find the perfect avocado, choose firm avocados that do not yield to finger pressure. They’re not ripe at this stage, and while this takes some planning, it ensures that the avocado isn’t bruised or have soft spots.

When ripening at home, place them in a basket or on the counter at room temperature and check on them about every other day until they yield to gentile pressure. This is when I put them in the refrigerator. Here, they’ll stay chilled, and ready to use and it slows the ripening processes allowing me to use them as needed within about a 4-5 days.

I still get stringy avocados occasionally, but I find bruising and uneven ripening is reduced and they store longer.

More Vegetarian Mexican Food Recipes to Love

  • Skillet Black Bean Vegetarian Enchiladas Verde
  • Mexican Inspired Tofu Tacos 
  • Creamy Corn, Zucchini and Poblano Tacos 
  • Mezcal Mango Smash 
  • Spanish Brown Rice
Close up of Charred Jalapeño-Lime Guacamole topped with tomatoes.
Print Recipe

Charred Jalapeño-Lime Guacamole

Prep Time:10 minutes
Total Time:10 minutes
Servings:4
Calories:165kcal
Author:Traci York | Vanilla And Bean
Complex taste with simple ingredients, smoky Charred Jalapeño-Lime Guacamole is fabulous as a snack or appetizer. Schmear on tacos or toast, or dollop on your favorite Mexican inspired soup or enchiladas! vegan + gluten free. 

Ingredients

  • 1 Jalapeño use two for extra spicy or if the jalapeños are mild
  • 2 Large Avocados
  • 1/2 tsp Garlic Granuals or 2 tsp fresh minced garlic
  • 1/2 tsp Fine Sea Salt or adjust to taste
  • 1 1/2 Tbs Fresh Lime Juice
  • 2 Tbs Fresh Cilantro chopped

Instructions

  • For Charring the Jalapeño(s):
    A. On Gas Stove-Top or Grill: Char on the grate over an open flame, using a pair of tongs to rotate the jalapeño(s) as needed to char all sides, about 5-10 minutes total. It's okay if the flame touches the jalapeño, just keep your eye on it. Remove from stove or grill and cool. There's no need to peel the skin of the jalapeño. Remove the stem and finely mince the jalapeño(s), including the seeds which may be removed for a less spicy flavor (I leave them in).
    OR
    B. In Oven:  Set the oven rack to the top setting. Preheat oven to broil. Place the jalapeños on a small sheet pan and into the oven. Char the jalapeño(s), turning them to get all sides blackened for about 5-10 minutes. Remove from oven and cool. Remove the stem and finely mince the jalapeño(s), including the seeds which may be removed for a less spicy flavor (I leave them in).
  • Scoop out the flesh of the avocados. In a medium bowl, add the avocado flesh, garlic, salt, lime juice and minced jalapeño(s). Use a potato masher to mash until some chunks remain, or make it extra creamy my continuing to mash. Stir in the fresh chopped cilantro. Allowing to set for at least an hour allows the flavors to marry. 

Notes

*Recipe doubles with ease.
Avocado Tips: To find the perfect avocado, I choose avocados that are firm, that do not yield to finger pressure. They're not ripe at this stage, but I like to ripen at home. While this takes some planning ahead, it ensures that the avocado isn't bruised or have soft spots. When ripening at home, I place them in a basket at room temperature and check on them about every other day until they yield to gentile pressure. This is when I put them in the refrigerator. Here, they'll stay chilled and it slows the ripening processes allowing me to use them as needed within about a 4-5 days.
Charring Jalapeños: I typically char 3-4 jalapeño at a time and freeze any remaining for use in salsa, pepita crema or tomatillo salsa. Simply char and cool the jalapeño. Freeze them individually on a sheet pan. Once frozen, transfer the jalapeño to a storage container. Thaw when ready to use. 

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 508mg | Fiber: 7g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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Previous Post: « Creamy Corn, Zucchini and Poblano Tacos
Next Post: Harissa Stewed Black-Eyed Peas with Okra and Collard Greens »

Reader Interactions

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  1. Tim

    February 1, 2018 at 4:06 pm

    5 stars
    This looks amazing and the timing is perfect!

    Reply
    • Traci

      February 1, 2018 at 5:12 pm

      Hey Time! I hope you love it… indeed, perfect timing! :D

      Reply
  2. Tessa | Salted Plains

    September 21, 2017 at 3:30 pm

    I am so excited about this! Love it when you have something in a restaurant that gives you a whole new take on that food. I already know Heath will love this one too! xoxo

    Reply
    • Traci

      September 27, 2017 at 8:28 am

      I hope you and Heath enjoy it Tessa… it’s one of Rob’s favorite snacks!

      Reply
  3. Luci's Morsels

    September 19, 2017 at 6:17 pm

    Perfect tips for selecting avocados, I always prefer to ripen at home! And the ease of this recipe is perfect, it keeps the guacamole simple and delicious without masking the delicate flavor of the avocado!

    Reply
    • Traci

      September 27, 2017 at 7:58 am

      Thank you Luci! I hope you enjoy the recipe!

      Reply
  4. Mary Ann | The Beach House Kitchen

    September 18, 2017 at 4:12 pm

    I am a huge fan of guacamole Traci and this recipe looks amazing! I LOVE the smokiness of the charred jalapenos, so I’ll definitely be giving your recipe a go! I would have commented sooner, but my life has been crazy lately! I’m in Naples, Florida right now with my mother and sister post hurricane! Tough times here!

    Reply
    • Traci

      September 19, 2017 at 7:49 am

      Oh Mary Ann… I’m so sorry to hear you’ve had family involved with Irma, but so happy to hear you can assist. I know they are most appreciative of your being there with/for them. Sending my best to you my dear… xo

      Reply
  5. Jess

    September 18, 2017 at 12:48 pm

    We’re having a heat wave right now and this guacamole would be perfect for this week Traci! Can’t wait to make some.

    Reply
    • Traci

      September 19, 2017 at 7:47 am

      Perfect for a heat wave, Jess! I hope you enjoy the recipe! :D

      Reply
  6. Sarah @ Making Thyme for Health

    September 18, 2017 at 7:49 am

    I wouldn’t have thought I would be excited about another guacamole recipe but this one has me all starry eyed! I’m obsessed with roasted poblano peppers so I can bet I would love the flavor of the charred jalapeño. Sounds so good!

    Thanks for the tip about the avocados too! I think that’s so smart to buy them firm and let them ripen so that you can use them right when they’re at the perfect stage. Now if we could just figure out a way to avoid the strings, lol. ;)

    Reply
    • Traci

      September 19, 2017 at 7:47 am

      I totally get it Sarah! Who knew?! Can you imagine? Roasted poblano guacamole?! OMG! You just said it! Looking forward to that one, Sarah! I just don’t know about the strings… And how in the world to tell there’s strings prior to purchasing… I just don’t know! xo

      Reply
  7. amisha

    September 17, 2017 at 11:48 pm

    Just the mention of charred jalapeno brings water to my mouth! haha! This guac must have been out of the charts amazing with its flavor profile! Love love the vibrant shots Traci! :)

    Reply
    • Traci

      September 19, 2017 at 7:46 am

      I’m SO with you Amisha! I know you’d love this! xo

      Reply
  8. Laura | Tutti Dolci

    September 17, 2017 at 10:31 pm

    Please pass me the chips, this guacamole looks out of this world!

    Reply
    • Traci

      September 19, 2017 at 7:45 am

      hehe… bring the cake Laura! xo

      Reply
  9. Melissa Griffiths

    September 16, 2017 at 11:44 am

    Oooooh this sounds like such a yummy way to step guac up a notch! Yum!

    Reply
    • Traci

      September 19, 2017 at 7:45 am

      That jalapeño steps it up just a bit without adding *too much heat! I hope you enjoy the recipe Melissa! :D

      Reply
  10. Geraldine | Green Valley Kitchen

    September 15, 2017 at 7:30 pm

    5 stars
    Love the idea of charring the peppers, Traci – I bet it gives a wonderful smokey flavor to this guacamole. Don’t you just love trying to recreate a recipe and then nailing it. Can’t wait to try this – pretty shots too! Have a great weekend!

    Reply
    • Traci

      September 19, 2017 at 7:41 am

      I’m thinking you have jalapeños in your garden? Fingers crossed! I DO love trying new recipes after being inspired at a restaurant! It’s so fun! Some, I’m better with than others…. like I love Indian and Thai food, but I’m not always so good with recreating those flavor profiles. Mexican food is easiest for me, I think, simply because I’m most familiar with those spices. Thank you for your kind words, Geraldine! xo

      Reply
  11. caroline

    September 15, 2017 at 4:53 am

    5 stars
    Hi! Sounds yummy… Did you chop the whole Jalapeno, seeds and all?
    Thanks!
    Caroline

    Reply
    • Traci

      September 15, 2017 at 5:31 am

      Hi Caroline! Yes, seeds and all 🤤 ! Feel free to remove them if you’re concerned about the heat. I hope this helps!

      Reply
  12. Liz @ Floating Kitchen

    September 15, 2017 at 4:10 am

    We are on the same page again this week with chips and dips. Too funny. Great minds think alike! I love a good spicy guacamole and I bet the smoky charred jalapeños in here are just perfection. Can’t wait to try this out! Enjoy your weekend, Traci!

    Reply
    • Traci

      September 19, 2017 at 7:39 am

      I know! So funny, Liz! We need to get together and have a taco party before the chilly weather sets in! I hope you enjoy the recipe, Liz!

      Reply

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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