Roasted Garlic Poblano and Red Pepper Guacamole
Elevate your guacamole game with this Roasted Garlic Poblano and Red Pepper Guacamole—a smoky, flavorful twist on the classic dip. Charred poblano and red bell peppers bring a deep, roasted sweetness, while creamy avocados are perfectly balanced by zesty lime juice and fragrant cilantro. Roasted garlic adds a mellow richness, while optional jalapeño brings just the right amount of heat for spice lovers. With its velvety texture, bold flavors, and just a hint of warm cumin, this guacamole makes a show-stopping appetizer or taco topping. Quick to prepare in under 40 minutes, it's perfect for parties, game nights, or anytime you crave a vibrant, homemade dip. Pair it with crispy tortilla chips, fresh veggies, or your favorite grilled dishes for a guaranteed crowd-pleaser!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces ripe avocados
- 1 large poblano pepper
- 1 large red bell pepper
- 4 pieces garlic cloves
- 1 large lime
- 0.5 cups fresh cilantro
- 1 small jalapeño (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoons ground cumin
- 0.25 teaspoons black pepper
Instructions
Preheat your oven or broiler to 450°F (230°C).
Place the poblano pepper, red bell pepper, and unpeeled garlic cloves on a baking sheet. Roast in the oven for about 10-12 minutes, turning occasionally, until the peppers are charred and the garlic is soft.
Once roasted, remove the peppers and garlic from the oven. Place the peppers in a bowl, cover with plastic wrap or a plate, and let them steam for 10 minutes. This will make peeling easier.
Peel off the skin from the roasted poblano and red pepper. Remove the seeds and stems. Dice the flesh of both peppers into small pieces.
Peel the roasted garlic and mash it into a paste using the back of a spoon or fork.
Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
Mash the avocados with a fork, leaving it as smooth or chunky as you like.
Zest and juice the lime into the mashed avocado, mixing well to prevent browning.
Finely chop the cilantro and, if using, mince the jalapeño (removing seeds and ribs for less heat). Add both to the guacamole.
Stir in the roasted garlic paste, diced poblano, diced red pepper, salt, cumin, and black pepper. Mix well until all ingredients are combined.
Taste the guacamole and adjust seasoning with additional salt or lime juice as needed.
Serve immediately with tortilla chips or as a topping for your favorite dishes. If storing, press plastic wrap directly onto the surface of the guacamole to prevent oxidation and refrigerate for up to 1 day.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 2.8 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
