Charred Poblano Guacamole

Guacamole on a white plate with seeds in a line down one side and a chip taking a scoop out from the bottom.

5 from 1 reviews

Homemade guacamole with a twist! This Charred Poblano Guacamole has all the creamy avocado goodness you love plus charry bits of poblano pepper and jalapeños that takes it to a whole new level of delicious. Vegan and gluten-free!



1 poblano pepper

1 jalapeño pepper

2 large ripe California avocados

1 small white onion, minced

½ cup chopped cilantro

1 ½ teaspoons kosher salt

Juice of 2 limes (about 2 ½ tablespoons of lime juice)

For garnish (optional)

Chia seeds

Popped amaranth 

Roasted, salted sunflower seeds

Olive oil

Tostadas, for serving


Char the peppers. Place poblano and jalapeño over an open flame on a gas stove, turning frequently with tongs, until charred on all sides, about 5 minutes. If you don’t have a gas stove you can char the peppers under the broiler or over a grill. Place peppers in a heatproof bowl and cover with a clean kitchen towel until cool enough to handle. Peel burnt skin off with your fingers and rinse. 

Chop peppers. Remove stems from both peppers and seeds from the poblano pepper then chop them both into small dice. If you don’t want it spicy, remove the seeds and stems from the jalapenos. 

Mix remaining ingredients. Combine peppers with remaining ingredients in a large bowl. Mash together with a potato masher and then stir with a spoon until well combined. Taste and add more salt or lime juice to taste. 

Serve. Scoop onto a plate or bowl and drizzle with olive oil and sprinkle with chia and sunflower seeds plus popped amaranth (if using) and serve with tostadas.

Keywords: guacamole