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creamy guacamole recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy guacamole recipe is elevated with a smoky roasted poblano crema swirl, transforming it from a standard chip dip to a sophisticated appetizer for gatherings. The unique combination of fresh avocado and savory crema delivers a next-level flavor and texture.
Ingredients
- 4 ripe Hass avocados (about 800g total)
- 1/4 cup fresh lime juice, divided
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro, divided, plus garnish
- 1 finely minced jalapeño pepper (seeds optional)
- 1 tsp fine sea salt, divided, to taste
- 2 large poblano peppers (about 250-300g)
- 1/2 cup full-fat sour cream
- 1 small garlic clove, peeled
Instructions
- Roast Poblano Peppers: Broil the poblanos on high heat for 10-15 minutes, turning occasionally until the skins are thoroughly charred on all sides. Transfer to a bowl, cover tightly, and let steam for 10-15 minutes. Once cooled, peel the skins, remove core and seeds.
- Blend Poblano Crema: Combine the peeled poblanos, sour cream, 1 tbsp lime juice, garlic clove, 1 tbsp cilantro, and 1/2 tsp salt in a food processor or blender. Blend until completely smooth and creamy. Set aside.
- Mash Avocado Base: Halve the avocados and scoop the flesh into a medium bowl. Add the remaining 3 tbsp lime juice and mash with a fork to your desired consistency, leaving some small chunks for texture. Avoid over-mashing.
- Combine Guacamole Ingredients: Stir in the red onion, remaining cilantro, jalapeño, and 1 tsp salt into the mashed avocado base. Mix gently to combine all ingredients evenly and adjust seasoning if necessary.
- Assemble and Serve: Transfer the guacamole to a serving bowl. Spoon the roasted poblano crema over the top and gently swirl with the back of the spoon. Garnish generously with fresh cilantro and serve immediately with tortilla chips.
Notes
Use ripe avocados for the best results and mash them carefully to retain some texture, preventing a gluey consistency. For a milder flavor, remove the seeds and white membrane from the jalapeño before mincing. To prepare ahead, store the crema in an airtight container for up to 3 days and press plastic wrap directly onto the surface of the guacamole base to prevent browning.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 9g
- Protein: 3g
- Cholesterol: 4mg