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.
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
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.
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
- 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
- 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: Set the oven rack to the top setting. Preheat oven to broil. Place the jalapenos 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.