Roasted tomatoes, jalapeños and onion add a great smoky and complex flavor to this spicy guacamole with roasted vegetables.
Roast the whole tomatoes, whole jalapeños, and a sliced 1/4 onion on a comal (flat griddle).
Flip the tomatoes, jalapeños, and onion until charred all around.
Once they are roasted, place the tomatoes and jalapeños in a plastic bag. Close the bag and let the jalapeños and tomatoes sweat in there for about 15 minutes. This will make peeling them much easier.
Peel the charred skin from the tomatoes and the jalapeños and dice them along with the onion.
In a medium bowl, mash the avocado with the back of a fork or a masher until creamy. Then, mix in the diced onion, tomatoes and jalapeños into the mashed avocado.
Let each person salt their own serving of guacamole (salting it will speed up the browning process). You can also leave the pit from the avocado in the guacamole to avoid faster browning.
Do not use too much onion. Roasted onion develops a sweet flavor, therefore too much onion can make the guacamole taste sweet.