Roasted Poblano Guacamole Recipe

Name: Roasted Poblano Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Poblano Pepper; 2 Tablespoons Vegetable Oil; 3 whole Large Ripe Avocados, Seeded And Peeled; 1 Tablespoon Fresh Lime Juice; 1 clove Garlic, Minced; 1 whole Shallot, Finely Diced; 1 whole Serrano Pepper, Seeded And Diced; 1/4 teaspoons Cumin Powder; 3 pinches Cayenne Pepper, Or More To Taste (optional); 1/4 teaspoons Garlic Salt; 2 whole Ripe Roma Tomatoes, Seeded And Diced; 1 Tablespoon Chopped Cilantro, Plus More For Garnish; Kosher Salt And Pepper; Tortilla Chips, To Serve

Servings: persons

1 whole Large Poblano Pepper
2 Tablespoons Vegetable Oil
3 whole Large Ripe Avocados, Seeded And Peeled
1 Tablespoon Fresh Lime Juice
1 clove Garlic, Minced
1 whole Shallot, Finely Diced
1 whole Serrano Pepper, Seeded And Diced
1/4 teaspoons Cumin Powder
3 pinches Cayenne Pepper, Or More To Taste (optional)
1/4 teaspoons Garlic Salt
2 whole Ripe Roma Tomatoes, Seeded And Diced
1 Tablespoon Chopped Cilantro, Plus More For Garnish
Kosher Salt And Pepper
Tortilla Chips, To Serve

1
Rub the outside of the poblano pepper with oil and place on a baking sheet.
2
Place the sheet underneath the broiler and roast for 8-10 minutes, rotating the poblano every few minutes until all sides have been charred.
3
This can also be done over a gas burner while holding the poblano with tongs directly over the flame.
4
Once roasted, immediately place the poblano into a bowl and cover with plastic wrap.
5
After the poblano has cooled, about 10-15 minutes, remove from the bowl and gently peel off the skin.
6
Remove and discard the stem and seeds.
7
Chop the poblano and set aside.
8
In a large bowl, mash the avocado flesh with a large fork or potato masher.
9
Add the lime juice, garlic, shallot, serrano pepper, and chopped poblano.
10
Mix in cumin, cayenne, garlic salt, tomatoes, and cilantro, being careful not to overly crush the tomatoes.
11
Adjust seasonings with kosher salt and pepper as needed.
12
Garnish with additional cilantro and serve with tortilla chips.
13
Enjoy!

119

kcal

Calories

Fat

Carbs

Protein

Fat 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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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 whole Large Poblano Pepper, 2 Tablespoons Vegetable Oil, 3 whole Large Ripe Avocados, Seeded And Peeled, 1 Tablespoon Fresh Lime Juice, and more.

Yes, Roasted Poblano Guacamole falls under the Snacks & Appetizers 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!

Roasted Poblano Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions