Avocado and Tomato Guacamole with Roasted Jalapeño
A vibrant guacamole featuring roasted jalapeño for smoky heat, creamy avocado, and fresh tomatoes, perfect for dipping or topping. This mexican-inspired cinco de mayo ready in about 25 minutes blends medium ripe avocados, large jalapeño pepper, medium, diced roma tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium ripe avocados
- 1 large jalapeño pepper
- 2 medium, diced roma tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 minced garlic clove
Instructions
- Step 1: Preheat a dry cast-iron skillet over medium-high heat. Place 1 large jalapeño pepper on the skillet and roast for 5-7 minutes, turning occasionally until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and finely chop the jalapeño.
- Step 2: Cut 3 medium ripe avocados in half, remove pits, and scoop the flesh into a medium mixing bowl. Mash with a fork until desired consistency.
- Step 3: Add the roasted and chopped jalapeño, 2 medium diced roma tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 minced garlic clove to the mashed avocado. Stir gently to combine.
- Step 4: Taste and adjust seasoning with extra salt or lime juice if needed. Serve immediately with tortilla chips or as a topping for tacos and grilled meats.
Frequently asked questions
How long does Avocado and Tomato Guacamole with Roasted Jalapeño take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado and Tomato Guacamole with Roasted Jalapeño?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado and Tomato Guacamole with Roasted Jalapeño?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Tomato Guacamole with Roasted Jalapeño for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado and Tomato Guacamole with Roasted Jalapeño?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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