Charred jalapeño peppers add sweet heat to this classic avocado dip.
Roasted Chile Guacamole
Makes about 2 cups
- 2 large jalapeño peppers
- 1 clove garlic, unpeeled
- ½ small yellow onion
- 1 lime half
- 4 ripe avocados, peeled and pitted
- 1 tablespoon roughly chopped fresh cilantro
- ¾ teaspoon kosher salt
- Tortilla chips, to serve
- Heat a large cast-iron skillet over high heat. Add jalapeños, garlic, onion, and lime; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 1 minute. Seed and mince jalapeños; peel and mince garlic; mince onion.
- Squeeze lime juice into a medium bowl. Add avocado, cilantro, salt, jalapeño, garlic, and onion, stirring until desired consistency is reached. Cover and refrigerate until ready to serve. Serve with tortilla chips.
What’s guac without Skillet Cheese Dip (pictured above)? Look no further for the recipe.