Roasted Jalapeño Guacamole with Warm Tortilla Chips

Why You’ll Love This Recipe

• Roasted jalapeño adds gentle smokiness without overpowering the creamy avocado.
• Bright, balanced flavor: the right hit of lime and just enough salt.
• Chunky yet scoopable texture that clings perfectly to warm tortilla chips.
• Fast, foolproof, and made with accessible, fresh ingredients.

Grocery List

• Produce: Hass avocados, jalapeño, white onion, limes, cilantro
• Dairy: None
• Pantry: Kosher salt, tortilla chips

Full Ingredients

For the Guacamole

• 3 ripe Hass avocados (about 600 g), halved and pitted
• 1 medium jalapeño
• 1/4 cup finely diced white onion (40 g), rinsed under cold water and patted dry
• 2 tbsp fresh lime juice (about 1–2 limes), divided
• 2 tbsp chopped fresh cilantro leaves and tender stems (8 g)
• 3/4 tsp kosher salt, plus more to taste

To Serve

• 12 oz tortilla chips, warmed
• Lime wedges (optional, for extra brightness)

Step-by-Step Instructions

Step 1: Roast the jalapeño

Set your oven rack 6 inches from the broiler and preheat the broiler to high. Place the jalapeño on a foil-lined sheet pan and broil until the skin is blistered and blackened in spots, 5–7 minutes, turning once halfway through. Alternatively, char over a gas flame with tongs, turning until evenly blistered, about 1–2 minutes per side.

Step 2: Steam, peel, and mince the pepper

Transfer the hot jalapeño to a small bowl and cover (plate or bowl lid) to steam for 5 minutes. Uncover, slip off the loosened skin, remove seeds and membranes for a milder guacamole (leave some for more heat), and mince finely. Set aside.

Step 3: Prep the aromatics

Finely dice the white onion to measure 1/4 cup. Rinse the diced onion under cold water and pat dry; this tones down sharpness while keeping crunch. Chop the cilantro and juice the limes, measuring 2 tablespoons of juice total.

Step 4: Mash the avocados

Halve, pit, and scoop the avocados into a medium mixing bowl. Add 1 tablespoon of the lime juice and the kosher salt. Mash with a fork or potato masher until chunky-smooth: you want a mostly creamy base with some soft chunks for texture.

Step 5: Fold and season

Gently fold in the minced roasted jalapeño, rinsed onion, cilantro, and the remaining 1 tablespoon lime juice. Taste and adjust: add a pinch more salt for pop, more lime for brightness, or a bit of minced jalapeño seed for extra heat. The flavor should be fresh, limey, and lightly salty.

Step 6: Warm chips and serve

Warm tortilla chips on a sheet pan at 300°F (150°C) for 5 minutes until fragrant and crisp. Transfer the guacamole to a shallow serving bowl, smooth slightly, and garnish with a few cilantro leaves and a sprinkle of minced jalapeño or onion if you like. Serve immediately with the warm chips and lime wedges.

Pro Tips

• Choose ripe avocados: they should yield to gentle pressure at the stem end without feeling mushy.
• Rinsing diced onion keeps the fresh crunch but tames harsh bite—great for balance.
• For maximum green color if holding briefly, press plastic wrap directly on the surface.
• Heat control: remove jalapeño seeds and ribs for mild; include some for medium; add a second pepper for spicy.
• Mash avocados with salt and lime first—seasoning the base makes the whole bowl taste brighter.

Variations

• Pico de gallo style: fold in 1/2 cup small-diced ripe tomato (seeds removed) right before serving.
• Serrano heat: swap jalapeño for 1 serrano (roasted or raw) for a sharper, spicier kick.
• Mortar and pestle: mash onion, cilantro, and salt into a coarse paste first, then add avocado for a classic table-side texture.

Storage & Make-Ahead

Best within 2 hours of making. For short holds (up to 8 hours), smooth the top, press plastic wrap directly onto the guacamole, and refrigerate. For up to 24 hours, smooth the surface and pour on 1/2 inch of cold water as an oxygen barrier; cover and chill. To serve, pour off water, pat surface dry with a paper towel, stir, and adjust salt/lime. Roast the jalapeño up to 3 days ahead (refrigerate, minced), and dice onion up to 1 day ahead.

Nutrition (per serving)

Approximately 120 calories; 11 g fat (1.5 g saturated); 7 g carbohydrates; 5 g fiber; 1 g sugars; 2 g protein; 150 mg sodium. Nutrition is for guacamole only and excludes tortilla chips.