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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Baja-Style Fish Tacos + Pineapple Pico de Gallo + Smoky Chipotle Crema

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