Roasted tomatoes, jalapeños and onion add a great smoky and complex flavor to this spicy guacamole with roasted vegetables.

Spicy Guacamole with Roasted Vegetables

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Carne asada nights at my parents' house are guaranteed to have three things, juicy carne asada, tangy pico de gallo and spicy guacamole with roasted vegetables.

I have shared their recipe for pico de gallo (find it here), and now it is time to share their fabulous recipe for spicy guacamole with roasted vegetables.

Before I do, there are a few things my parents always emphasize about the recipe that they specifically asked me to tell you:

First, make sure the tomatoes are ripe.
Second, do not use too much onion (or else the guacamole can turn out sweet).
Third, let each person salt their own serving of guacamole (salting it will speed up the browning process).
Fourth, and most importantly, roast the vegetables just like the name of the recipe says. Roasting the vegetables adds a smoky, complex flavor to the guacamole that I think is so much better than using just raw vegetables.

How to Make Spicy Guacamole with Roasted Vegetables

To begin, roast the whole tomatoes, whole jalapeños, and a sliced ¼ onion on a comal (flat griddle).

Use one tomato and one jalapeño for every one avocado. For a spicier guacamole, use 2 jalapeños for every one avocado. Also, only use a ¼ of a small white onion or an ⅛ of a large onion. Roasted onion develops a sweet flavor, therefore too much onion can make the guacamole taste sweet.

Find the cast iron comal we use by clicking here.

Flip the tomatoes, jalapeños, and onion until there is a nice char all around. Since the onion is sliced thinner, it will be done roasting before the other two so be sure to watch it closely.

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.

Afterward, peel the charred skin from the tomatoes and the jalapeños and dice them along with the onion. If the jalapeños are spicy, you may want to wear gloves.

Next, In a medium bowl, mash the avocado with the back of a fork or a masher until creamy.

Finally, mix in the diced onion, tomatoes and jalapeños into the mashed avocado.

Now the spicy guacamole with roasted vegetables is ready to serve.

Keeping the guacamole from browning. . .

Remember to not to salt the whole bowl of guacamole as this will increase the browning process of the avocado. Instead, let each person salt their own serving of guacamole according to their taste.

Another tip to help slow the browning process is to leave the pit from the avocado in the guacamole. Some people like to add lime juice, which also decreases browning. However, I would recommend against it as it does change the flavor of the guacamole.

As with most of the dishes I have shared so far, this is a pretty simple recipe to make. The roasting of the vegetables may take a little longer than other guacamole recipes, but trust me it makes a world of difference.

I hope you enjoy!

My parents have been looking forward to me sharing this recipe with you. So please write what you think in the comments below so I can let them know.

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