Wednesday, January 2, 2013

Roasted Guacamole



We are fiends for this stuff. While dating, we'd make it at least once a week, never using less than four avocados, and (almost) never having leftovers. Fiends, I tell you.

This recipe is slightly more complex than your average guac, but you get a big flavor pay-off and the tiny amount of extra work is worth it. And the 'extra' work is no more than sliding a large poblano into a hot oven and letting it roast away until the skin is a papery char. It's ugly, but awesome, I'm telling you.




Putting together this guacamole makes me feel like the girls with the guacamole carts at Mexican restaurants. Have you seen them? Now they know how to whip up a fast and dirty batch of guacamole. I wonder if I could hire one? Actually, I probably can't afford one since even the guacamole they make makes my wallet cringe. I'd rather make it at home where I can afford to use four avocados in one batch!




Roasted Guacamole
Makes about 4 cups

1 large poblano pepper
1/4 of a large white onion, finely chopped
3 heaping tablespoons of fire roasted tomatoes (from a small can)
Small handful of cilantro, roughly chopped, plus additional for garnish
1 fresh jalapeno, ribs and seeds removed, finely chopped
1 clove garlic, finely chopped
4 avocados
1 lime
1/2 teaspoon sea salt
Tortilla chips, for serving (blue corn is my favorite)

Heat oven to broil.

Place poblano on a rimmed baking pan and place on oven rack in the upper third of the oven. Broil until skin is blackened, turning with tongs until all sides are black. Move pepper to a heat-proof bowl and cover with aluminum foil or a plate. Allow to sit for at least 5 minutes.

Using fingers, peel away the black skin and pull out the remaining inside ribs, seeds, and stem. Cut the remaining pepper into chunks and place in a large bowl.

Add the onion, roasted tomatoes, cilantro, jalapeno, and garlic.

Cut the avocados in half, remove the pit, and spoon the remaining flesh into the bowl with your vegetables. Cover with the juice from 1 lime and add salt.

Using a fork, mash together until well combined, allowing some chunks to remain. Taste and add additional salt to taste.

Serve immediately with tortilla chips.

Guacamole tends to brown quickly when allowed to sit. If storing for a longer period of time, covering the surface with a thin layer of lime juice will help.


Pinit

Badge

I'm linking up this recipe at Taste and Tell & Frugal by Choice, Cheap by Necessity.


26 comments :

  1. This looks awesome!! We love guacamole around my house, too and this looks like an irresistible twist. Will definately be trying it! Thanks so much for sharing this!

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    1. You're sweet, Emily! I really hope you like it and thanks for commenting!

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  2. It's been a while since I've had guacamole, this looks so good! It's best with that little kick of spice

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    1. I totally agree, Aubrey! Even though generic, nothing special guacamole is still good. Something a little extra makes it even better!

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  3. Large bowls of guac never make it to the leftover stage here either. We have to compete with our 4 year old to get some before she polishes it off! I've never added heat to mine - will need to try the peppers. Mmm, you've inspired my midday snack :)

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    1. If you don't want heat, Niki, you can use 1/2 a jalapeno and just chop it up super tiny. We haven't had too much competition with our baby over guac yet, but I'm sure it's coming!

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  4. It looks really delicious and the pictures are beautiful!

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    1. Oh, thank you! I really liked this one.

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  5. Good golly this looks amazing. I hear you about avocados being expensive! Pinned and am going to make, thanks for all your amazing recipes! XO

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    1. You can always make me smile, Lolly Jane! You made my day!

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  6. This looks amazing! I would have never thought to roast the pepper first! Yum. Totally going to make this soon. Thanks for the recipe.

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    1. No problem! By the way, I checked out your blog and it's adorable. I think we'd be friends in real life....

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  7. Heyla! Just wanted to let you know I enjoy reading your blog and I nominated you for the Liebster Blog award: http://dietsinners.blogspot.com/2013/01/liebster-blog-award.html

    I used to hate guacamole and avocados but now I can't get enough. I'm glad I live in an area where they are plentiful year round and for the most part a cheap eat. I see tortilla chips and a certain dip in my future;)

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    1. That's so cool, Heather! I'm honored to be nominated!

      I can't imagine hating guac! What's not to like, right?

      I hope you like it!

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  8. I am so in love with this - I want a whole bowl to myself!!

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    1. Haha! It'll fill you up, that's for sure!

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  9. Loretta! You fiendish guacamole love reminds me a lot of my boyfriend and I! We always, always make homemade guacamole together and RARELY use less than 4 avocados each time. Add leftovers? Ha! No way. We add mango to ours. :) This is a wonderful new way to enjoy it!! Your photos are beautiful too - it's hard to make guacamole look so elegant and pretty. :)

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    1. Ooohhhh, mango! I'm doing that next! Thanks for the great idea, Sally. And have a great weekend!

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  10. i love your photos and commentary.

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    1. Thank you Yvonne. I'm glad you found something useful!

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    2. I was intending to try this so when I was in the Market Place (without your recipe) I figured I would just wing it. Couldn't remember poblano peppers- plus I had never heard of them, I got a red pepper. Then for the sun dried tomatoes, none in a can? The ones in the jar with herbs should do.(Do I sound a bit like your mom here?) Got home and realized it was fire roasted not sun dried, made it anyways and it was great! Dave and Jake figured it was a waste of time but I enjoyed it.

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    3. Ha ha! I love it. This sounds like me. Yikes. Just realizing I'm more like my mom than I thought....I'm glad you liked it!

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  11. Also, if you want your guac to last longer, put the pit back in bowl to save, they help the guac from turning brown!

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    1. I've heard of doing that trick, but because we're such guacamole fiends over here, I've never had to test it!

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  12. I forgot to add the jalapeno unfortunately, but this was the best guacamole recipe I have ever made! I can't wait until next time when I can try it with the jalapeno. Thanks for sharing! :)

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    1. Wow! Thanks so much! I'm so happy that you loved it. And thanks for the reminder to make this again soon...

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