This bold and smoky Fire Roasted Guacamole is made with four ingredients, ripe avocados, jalapeños, tomatoes and onion, all roasted to bring out their deep, rich flavors. It's spicy, simple and a beloved recipe passed down through generations that's sure to become a favorite in your home too.
Carne asada nights at my parents' house were always guaranteed to have three essentials, juicy carne asada, tangy pico de gallo, and a smoky, spicy guacamole.
This guacamole with roasted vegetables is my absolute favorite version. It's bold, simple, full of flavor and easy to make. It's also the way my mom would always make guacamole, a method she learned from her mom, my abuelita. That small touch of roasting the vegetables before mixing them makes all the difference.
Roasting adds a deep, smoky depth of flavor you won't get from raw ingredients. Plus, not only is it deliciously spicy and buttery, but it's nutritious, naturally gluten-free and Whole30 compatible.
Jump to:
For a delicious variation, try my Roasted Green Chile Guacamole.
Ingredients
See recipe card for a full ingredient list and quantities.
Step-by-Step Instructions
- Roast Vegetables: Roast the whole tomatoes, jalapeños, and a slice of onion on a comal (flat griddle). Turn occasionally until charred on all sides. The onion will finish first, remove it once it's softened and browned.
- Sweat the Vegetables: Transfer the tomatoes and jalapeños to a large bowl and cover with plastic wrap for 15 minutes. This will make peeling them much easier.
- Peel and Dice: Remove the charred skin from the tomatoes and the jalapeños and dice them along with the onion. (Wear gloves if the chiles are spicy.)
- Mash: In a medium bowl, mash the avocado with the back of a fork or a masher until creamy to your desired consistency, either smooth or chunky.
- Mix: Mix in the diced onion, tomatoes, and jalapeños with the mashed avocado.
Recommended for This Recipe
Cast-Iron Comal
This flat griddle is great for roasting vegetables and chiles, making quesadillas, or warming tortillas. It is an essential tool in my kitchen.
How to Serve
Some other ideas on what to pair with this dish include:
- Tacos such as Shrimp Tacos or Tacos Dorados de Pollo
- Grilled or Pan Seared Chicken
- Flautas such as Flautas de Pollo or Crispy Pork Flautas
- Skillet Chicken Fajitas
- Egg dishes such as Papas con Huevos or Huevos con Jamon
Storing
Guacamole is always best served fresh, but can be stored for 1-2 days. To slow browning:
- Let each person salt their own serving (adding salt will speed up the browning process).
- Leave the pit from the avocado in the guacamole.
- Place in an air-tight container, then press a piece of plastic wrap directly on the surface. Cover with the lid and store in the refrigerator.
- Adding lime juice also decreases browning. However, it'll change the flavor of this recipe so I would recommend against this.
Tips and Variations
- Use one jalapeño and one tomato per avocado for balance.
- For more spice, use two chiles per avocado or use serranos.
- For less spice, remove the seeds and veins from the chiles.
- Avoid using too much onion, it can make the guacamole sweet.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Fire Roasted Guacamole
Equipment
- Bowl
- Fork or potato masher
- cutting board
- Knife
Ingredients
- 2 avocados
- 2 ripe Roma tomatoes
- 2 jalapeños
- ¼ small white onion (or ⅛ of a large white onion)
Instructions
- Roast the whole tomatoes, whole jalapeños, and a slice of ¼ onion on a comal (flat griddle).
- Flip the tomatoes, jalapeños, and onion until charred all around.
- Place the tomatoes and jalapeños in a large bowl and cover with plastic wrap or place them in a plastic bag and close it.
- Let the jalapeños and tomatoes sweat in there for about 10-15 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 (or desired consistency).
- Mix the diced onion, tomatoes and jalapeños with the mashed avocado.
- Serve.
Notes
- For a spicier guacamole, double the chiles or use serranos.
- For less spice, remove the seeds and veins from the chiles.
- Avoid using too much onion, it can make the guacamole sweet.
- Store leftovers for 1-2 days in the refrigerator in an airtight container with plastic wrap pressed directly on the surface.
Nutrition
Originally published September 3, 2018. Updated post and photos April 2023 and April 2025.
Celeste
What a tip! I loved the flavor of the roasted vegetables. Thank you!
Gemma
Hi Celeste, thank you! The roasted vegetables are just unbeatable!
Sandra
Wow, wow! The roasted vegetables were amazing! What a great idea!
Gemma
Hi Sandra, so happy you liked it! Thank you!
Sandra
Love, love, love this recipe. This is the only way I make guacamole now. Thanks so much for sharing.
Gemma
Hi Sandra, I love that! I am so glad you like it, it's my favorite guacamole. Thank you for trying it and for the comment.
Kirby Steer
Hello, This is a great recipe, thank you for the detailed recipe. I am a food lover.
everydaylatina
Thank you!
D
Wow! I love guacamole but I never knew it was this easy to make! I would always improvise and just put tomatoes avocado seasonings and some sour cream. Thank you for this.
D,xo || from https://livedreamcreate-d.com
everydaylatina
Yes so easy and it turns out so good. I hope you like it!
Rachel
So I had no idea that you aren't supposed to salt the guac because of browning! Also, this sounds FAB!! Roasted veggies for the WIN!
everydaylatina
I know, I grew up with my parents never salting it but it wasn't until recently that my mom told me why. The roasted veggies are so good!
Leah
Wow this is gourmet guacamole!! I love guac and will have to try this recipe!
everydaylatina
This is the only way my parents make it and my favorite!
Margaret Westhoff
This recipe looks and sounds so yummy! I've never heard of using roasted vegetables for guacamole, but I bet they add that perfect kick. Will have to try this recipe!
everydaylatina
It makes all the difference, I don't think guacamole with raw vegetables compares.
Rochelle
I absolutely love guacamole! This post is making me hungry! 🙂
everydaylatina
Me too 🙂
Kassi
This looks incredible! I love a good guacamole and seeing how others make theirs. Thanks for sharing!
everydaylatina
Of course, thanks for reading!
Kirsty Bell
I love guacamole and this sounds so good. I would never have thought to pair it with roasted vegetables either. I look forward to giving it a go.
everydaylatina
It's my absolute favorite. My parents don't make it any other way, this is the only way in their minds.
Leigh Suznovich
LOVE guacamole, this version looks so flavorful!!
everydaylatina
Yes, it really is so good!
Beth
Looks delicious!
everydaylatina
Oh it is!