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.
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.
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!
I typically use lemon in my guacamole recipes, but for this one, lime is my citrus of choice because it’s slightly more acidic than lemon, less sweet and balances the heat of the jalapeño.
How to Make Guacamole:
Start with ripe avocados (see buying/ripening tips below). Charr the jalapeños first then, cut the avocado, discard the skin and seed. Scoop out the flesh and transfer it to a medium bowl. Add the spices, salt, and lime. Mash the avocado using a fork or small potato masher. Fold in chopped jalapeños and cilantro.
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.
Two Ways to Charr the Jalapeños:
I’ve included two different charring methods in the recipe, one in the oven under the broiler and the other 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.
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
Charred Jalapeño-Lime Guacamole
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 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
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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).
B. In Oven: Line a pan with parchment or without is okay too. Set the oven rack to the top setting. Preheat oven to broil. 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).
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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.
Recipe 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.
This looks amazing and the timing is perfect!
Hey Time! I hope you love it… indeed, perfect timing! :D
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
I hope you and Heath enjoy it Tessa… it’s one of Rob’s favorite snacks!
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!
Thank you Luci! I hope you enjoy the recipe!
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!
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
We’re having a heat wave right now and this guacamole would be perfect for this week Traci! Can’t wait to make some.
Perfect for a heat wave, Jess! I hope you enjoy the recipe! :D
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. ;)
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
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! :)
I’m SO with you Amisha! I know you’d love this! xo
Please pass me the chips, this guacamole looks out of this world!
hehe… bring the cake Laura! xo
Oooooh this sounds like such a yummy way to step guac up a notch! Yum!
That jalapeño steps it up just a bit without adding *too much heat! I hope you enjoy the recipe Melissa! :D
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!
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
Hi! Sounds yummy… Did you chop the whole Jalapeno, seeds and all?
Thanks!
Caroline
Hi Caroline! Yes, seeds and all 🤤 ! Feel free to remove them if you’re concerned about the heat. I hope this helps!
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!
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!