Guacamole with Lime and Roasted Chilies Recipe

Name: Guacamole with Lime and Roasted Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano chilies* (about 12 ounces); 1 large jalapeno chili; 8 tablespoons fresh lime juice; 1 large plum tomato, seeded, chopped; 2 small green onions, finely chopped; 1 teaspoon grated lime peel; 2 large ripe avocados, peeled, pitted; 2/3 cup finely chopped onion; 1/2 cup (packed) coarsely chopped fresh cilantro; 1/4 teaspoon ground cumin

Servings: persons

1
Char chilies directly over gas flame or under broiler until blackened on all sides.
2
Enclose in paper bag at least 10 minutes and up to 1 hour.
3
Peel, seed, and finely chop chilies.
4
Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl.
5
Season with salt.
6
Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth.
7
Season with salt.
8
(Chili mixture and guacamole can be made 1 day ahead.
9
Cover separately and refrigerate.)
10
Spoon avocado puree into wide shallow bowl.
11
Spoon chili mixture into center.
12
Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 poblano chilies* (about 12 ounces), 1 large jalapeno chili, 8 tablespoons fresh lime juice, 1 large plum tomato, seeded, chopped, and more.

Yes, Guacamole with Lime and Roasted Chilies falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Guacamole with Lime and Roasted Chilies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions