Smoky Guacamole
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My smoky guacamole recipe has become a total game changer for me, and I'm excited to share it with you. This dip comes together in less than 45 minutes and requires just simple ingredients you probably already have at home. Avocados are packed with heart healthy monounsaturated fats that actually help your body absorb other nutrients, making this not just delicious but genuinely good for you. The beauty of this recipe is how straightforward it is to make, even if you're new to cooking. Those jalapeños and smoked paprika bring a wonderful depth of flavor that tastes like you spent hours perfecting it, when really you're done in no time. Trust me, once you try this version, you'll never go back to plain guac again.
Ella x
Ingredients
- 3ripe avocados(halved and pitted)
- 2jalapeños(whole)
- 200 gtomatoes(quartered)
- 60 gred onion(finely diced)
- 15 gfresh cilantro(chopped)
- 2lime juice(freshly squeezed)
- 5 gsea salt
- 2 gblack pepper(freshly ground)
- 1garlic clove(minced)
- 2 gsmoked paprika
Detail level
Instructions
- 1
Heat a cast iron skillet or grill pan over medium high heat until it's very hot.
Tip: You want visible charring on the vegetables, so don't be shy with the heat.
- 2
Place the whole jalapeños and tomato quarters directly on the hot pan. Let them sit for about 5 minutes until blackened, then turn and char the other side for another 5 minutes.
Tip: The skin should bubble and blacken in spots. This is where the smoke flavour comes from.
- 3
Transfer the charred vegetables to a cutting board and let them cool for a few minutes. Once cool enough to handle, roughly chop the jalapeños and tomatoes, removing most of the charred skin if you prefer less intense heat.
Tip: Leave some of the charred bits for authentic smoky flavour.
- 4
Scoop the avocado flesh into a large bowl and mash it with the back of a fork until you reach your desired consistency. I like mine slightly chunky.
Tip: Don't over mix or your guacamole will become too creamy and lose its texture.
- 5
Add the charred jalapeños and tomatoes to the mashed avocado along with the diced red onion, minced garlic, and fresh cilantro.
Tip: The timing of adding fresh ingredients after charring prevents them from cooking further.
- 6
Squeeze the lime juice over everything and season generously with sea salt and black pepper. Sprinkle the smoked paprika on top for extra depth.
Tip: Lime juice prevents browning and brightens the overall flavour.
- 7
Gently fold everything together until just combined, being careful not to over mix. Taste and adjust seasoning as needed.
Tip: Give it a final stir right before serving to keep it from oxidising.
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