Holy guacamole; this recipe is delicious! This easy-to-make dip keeps all of the bright, citrusy, and peppery flavors of your favorite guacamole recipe but adds extra smokiness by roasting the jalapeño pepper in the oven. The heat of the oven also mellows the spiciness of the pepper so this guacamole is a little bit less spicy than the original.
- 1 small jalapeno pepper
- ½ small red onion, diced small
- 1 large clove garlic, minced
- 1 small plum tomato, seeded and diced
- 3 Tablespoons chopped fresh cilantro
- 2 avocados, mashed
- Juice of 1 lime
- Salt, to taste
- Sliced raw jalapenos, for garnish
Preheat the oven to 350 degrees F. Place the jalapeño pepper on a sheet pan and roast it in the oven until blackened and blistered. Then, place the pepper in a heat-proof bowl and cover the bowl with plastic wrap.
When the pepper has cooled, remove the plastic wrap from the bowl and peel the skin off the pepper. It should come off easily. Remove the seeds and stem and dice the roasted pepper. Set aside.
Combine the onion, garlic, tomato, and cilantro in a large bowl. Stir until thoroughly mixed. Fold in the mashed avocado and roasted jalapeño. Add lime juice and salt, to taste. Garnish with slices of raw jalapeño and serve with tortilla chips.