A spicy spin on the classic crowd pleaser, roasted jalapeños add depth, plus a little kick.
Roasted Jalapeño Guacamole
- serves 6
- 2 limes, juiced
- 1 tsp coarse salt
- ¼ cup chopped red onion
- 1 large jalapeño
- 2 avocados
- ¼ cup chopped cilantro
Combine lime juice, salt and red onion in a medium bowl, and set aside.
Blister jalapeño on a grill, turning frequently. Once blackened, remove from heat and let cool.
Using a paring knife, completely peel and seed pepper. Cut into thin strips and combine with lime juice and onion mixture.
Pit, peel and dice avocados into medium-sized chunks.
Fold chopped cilantro and avocados into the marinating onion and pepper mixture, mashing the avocados slightly for a chunky texture.
Serve with tortilla chips or as a side to the Baja-Style Fish Tacos.
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