This guacamole recipe incorporates the sweet smoky taste of roasted red peppers, with a spicy kick from Poblano chili pepper. Did you know that guacamole comes from the Aztecs, who also gave us corn, chocolate, and popcorn! This Roasted Red Pepper Guacamole makes a nice appetizer dip or spread for burritos and fajitas, and perfect for entertaining.
Roasted Red Pepper Guacamole
- 1 Large Red Pepper
- 1 Poblano Pepper
- 1-2 tsp. Olive Oil
- 2 Large or 3 Medium Ripe Avocados (CA preferred)
- 1/3 c. Red Onion, Finely Chopped
- 1 tsp. Fresh Lemon Juice
- 1 Tbsp. Fresh Lime Juice
- 1 tsp Balsamic Vinegar
- 1/2 Fresh Plum Tomato, Chopped
- 1 tsp. Sea Salt
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Wash the peppers and cut in half, scooping out the seeds.
Rub the olive oil on the outside of the peppers and place on the baking sheet, inside down. Place the baking sheet in the oven and roast for approximately 15-20 minutes, until the skins are browned. Take the peppers and put them in a plastic baggie. Set aside.
Cut the avocado in half, remove the pit and skin, and chop into a large mixing bowl. If you like your guacamole smooth, mash the avocado, otherwise, leave it in small chunks,
Remove the peppers from the baggie, and peel the skins off. Placing the peppers in the baggie “steams” the skins, so they should peel off easily. Chop the peppers into small chunks, and add to the avocado mixture.
Add the red onion, lemon and lime juice, balsamic vinegar, tomato, and salt. You might want to skip the salt because tortilla chips have salt on them, but don’t, because the salt mixed into the guacamole really brings out the flavors. Mix together well and serve.
If you are not going to serve the guacamole right away, place the guacamole in a bowl, cover with plastic wrap (making sure the plastic wrap is flush against the guacamole mixture to lock out the air), and place in the refrigerator. Serve with tortilla chips.
*Note: Some guacamole recipes call for cilantro, but I do not put it in this recipe because the cilantro flavor overwhelms the taste of the peppers. You can add cilantro if you would like, but I do not recommend it.