If you love classic guacamole, you’ll love this simple recipe made with roasted jalapeño. The jalapenos up the wow factor of this delicious dip, adding bonus flavor and spice. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.
Guacamole is one of my favorite snacks. It’s creamy and tangy and always makes me feel full. I make it often, particularly when hosting a game-day party or spending time with friends and family.
I decided to add a little flair to the classic recipe by adding roasted jalapeños. Roasting the jalapeños adds depth and flavor, along with delicious spicy chucks, to the classic dip.
While traditional guacamole is served with tortilla chips, I challenge you to try serving it with Crunchmaster Avocado Toast Crackers, which is made with real avocado. The Chili Lime flavor is my favorite. It’s super tangy with just the right amount of kick. It will elevate and enhance your guacamole, so give it a try!
All Crunchmaster crackers are gluten-free, vegan, contain no added sugar, are non-GMO, and are free from artificial flavors. The crunchy, baked rice crackers are always a big hit when I serve this classic dip.
Ingredients
Ready to elevate your guacamole to new heights? Here’s what you need to make classic guacamole with a jalapeno twist:
Jalapeños: You’ll need three jalapeños for this recipe. Be sure to leave them intact for roasting.
Avocados: Use two large, ripe avocados for the best results.
Onion: You can use finely chopped red or white onion for this recipe. You’ll need about two tablespoons, but you can adjust the amount to taste. Onion adds a delicious richness and flavor to the guacamole. Please don’t skip it!
Cilantro: Fresh cilantro will give the guacamole an earthy taste. For this recipe, you’ll need two tablespoons of finely chopped fresh cilantro. You could also add more or less cilantro, adjusting the amount to your preference. If you have an aversion to cilantro, you can swap it for fresh Italian parsley or omit it altogether.
Lime: You’ll need one lime for this recipe. I usually cut the lime into four wedges and add the juice from one wedge at a time until it’s flavored just right. The key to a good guacamole is to adjust the flavors as you go along.
Salt: I use about 1/2 teaspoon of kosher salt, then add a little more at a time until it tastes just right. You can always add salt, but you can’t take it out. If you end up over-salting it, add another 1/2 avocado to the mixture to drown out the excessive saltiness.
Making Guacamole
You’ll want to roast the jalapeños before chopping them. Preheat the oven to 400º F. Add the jalapeños to a baking sheet and roast in the oven for 15-20 minutes or until the skins darken.
When the jalapeños are cool enough to handle, remove the stem and seeds and finely chop them. Leave a few seeds intact if you want the guacamole to contain a little spice. For milder guacamole, remove all the seeds. Set aside.
Add avocados, roasted jalapeños, chopped onion, cilantro, and juice of one lime to a large bowl. Add 1/2 teaspoon of salt and mash with potato masher or your fork. Add more salt to taste, as desired. Transfer the guacamole to a serving bowl.
You’ll see chunks of roasted jalapeños in every bite. Just look at this beautiful and vibrant guacamole, which I piled high on my cracker! This guacamole tastes delicious and is so good for you. What’s not to love?!?
Farmstand Snackboard
If you’re entertaining guests, you can add this classic guacamole recipe to my Farmstand Snackboard. The snackboard includes the roasted jalapeños guacamole, my homemade pico de gallo, sliced cucumbers, carrots sliced into chips, snap peas, and plenty of Crunchmaster crackers. Isn’t she beautiful?
More Delicious Dips
Do you love a good dip? Try any of these recipes – all of them pair well with Crunchmaster crackers!
- Spicy Hummus with Crunchy Chickpeas
- The Best 7-Layer Spicy Mexican Dip – Easy Recipe
- Spicy Eggplant Dip with Harissa Spice and No Tahini
- Creamy Avocado Edamame Dip
Classic Guacamole with Roasted Jalapeños
Equipment
- 1 medium bowl
- 1 potato masher or fork
- 1 knife
- 1 cutting board
Ingredients
- 3 jalapeños
- 2 ripe avocados pitted
- 2 tablespoons red or white onion finely chopped
- 2 tablespoons fresh cilantro finely chopped
- 1 lime juiced
- 1/2 tsp kosher salt more to taste (if needed)
Instructions
- Preheat the oven to 400º F. Add jalapeños to a baking sheet and roast in the oven for 15-20 minutes or until the skins darken. When the jalapeños are cool enough to handle, remove the stem and seeds and finely chop them. If you want the guacamole to contain a little spice, leave a few seeds intact. For milder guacamole, remove all the seeds. Set aside.
- Add the avocados, roasted jalapeños, chopped onion, cilantro, and lime to a large bowl. Add 1/2 teaspoon of salt and mash with potato masher or your fork. Add more salt to taste, as desired.
- Transfer the guacamole to a serving bowl and serve it with Crunchmaster Avocado Toast Crackers (the chili lime flavor is a favorite for this recipe).
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