Classic Guacamole with Roasted Jalapeños

4.50 from 4 votes

Classic Guacamole with Roasted Jalapeños

This classic guacamole recipe is enhanced with roasted jalapeños to add depth, flavor, and spice. Serve with Crunchmaster's Avocado Toast Crackers - Chili Lime flavor - for an added kick!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American, Mexican

Keyword: guacamole

Servings: people

Calories: 171kcal

Author: Jenny Levine Finke

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).

Notes

This dip can be spicy or mild, depending on how many seeds you leave intact from the jalapeño. For a mild guacamole, remove all the seeds. For a spicy guacamole, leave some or all of the seeds intact.

Adjust the salt and lime to taste. You can always add salt and lime, but you can't remove it. If you oversalt the guacamole, add another 1/2 avocado to drown out the excess salt.

This recipe is sponsored by Crunchmaster. You could pair this dip with Crunchmaster crackers, corn tortilla chips, vegetables, or another gluten-free cracker of choice.

Nutrition