Homemade guacamole is obviously a scrumptious go-to dip, but once you try this recipe with charred avocados, you’ll never go back to making it the standard way.
Charring the vegetables, including a poblano chili, tomatillos, and white onions, is a simple extra step that lifts guacamole to a new level.
Looking for a great side dish? Try Caramelized Onion Dip or Nutritional Yeast Potatoes.
How to Make it
To make charred version of avocado guacamole, start by cutting two avocados in half and removing the pits.
Wash and dry the tomatillos and then cut them in half. Cut about a quarter to a half cup of white onions into slices. Finally, wash and dry the poblano chili.
Heat a cast-iron skillet or pan to medium high and put the vegetables into the pan. Heat for about 5 to 10 minutes until the vegetables are charred, and then use a pair of tongs to remove them.
Place the charred vegetables onto a cutting board. First, cut the poblano chili in half and scrape the seeds out. Remove the stem. Chop the poblano chili into fine pieces.
Finally, chop the white onion and finely chop the tomatillos. Use a sharp knife to cut diagonals into the avocado and then scrape out the chunks with a spoon.
Add all of these finely chopped vegetables and avocado chunks into a bowl. Squeeze about a half of lime’s worth of juice into the bowl. Add salt, pepper and a bit of chili powder.
Mash the avocados with a potato masher or a fork and then stir the ingredients to combine. You can leave a few chunks of avocados if you prefer chunky guacamole … you don’t have to make it perfectly creamy!
Serve with pita chips or tortilla chips. 
Also try: Caramelized Onion Hummus!
Charred Avocado Guacamole
Ingredients
- 2 avocados
- 2 tomatillos
- 1 Poblano chili
- ¼ white onion
- ½ lime
- salt and pepper
Instructions
- Cut avocados in half and remove pit. Cut tomatillos in half lengthwise. Slice onion to yield about 1/2 cup of sliced white onions.
- Heat a skillet to medium high heat and place the vegetables in them. Place the avocados and tomatillos flat side down. Heat until the vegetables are slightly charred than remove to a cutting board using tongs. Cut diagonals and use a spoon to remove the chunks and place them in the bowl. Remove the stem and seeds from the Poblano chili. Finely chop the chili, onions and tomatillos and add them to the bowl.
- Add about a half-lime's worth of lime juice, along with salt, pepper and chili powder to taste. Use a potato masher or a fork to combine the ingredients.
- Serve with tortilla or pita chips.