4-Ingredient Guacamole Recipe with Roasted Vegetables

This 4-Ingredient Guacamole Recipe might use very minimal ingredients, but by roasting those ingredients and combining them with buttery avocados you get an incredible smoky and complex flavor unlike any other. Plus it is quick and easy to make and, in my opinion, the best guacamole ever!

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

I have a post where I share their recipe for delicious chuck roast carne asada and another for their pico de gallo. So to round out this grilling meal, today I am sharing my parents' fabulous recipe for a spicy guacamole with roasted vegetables that is incredibly delicious.

Jump to:

• Why You'll Love This Recipe
• The Ingredients
• How to Make Guacamole with Roasted Vegetables
• Tips and Variations
• FAQ
• Recipe

Why You'll Love This Recipe

• My Favorite: If my opinion sways you in any way, this is my absolute favorite guacamole of all time!
• Amazing Smoky Flavor: Roasting the vegetables sets this recipe apart from all others. Roasting brings out the vegetables' natural sweetness and adds an amazing smokiness and an incredible depth of flavor.
• Minimal Ingredients: Only 4 simple ingredients are needed.
• Easy to Make: Roasting the vegetables is so easy, then it's just dicing and mixing to get the final result.
• Healthy: The recipe uses only fresh, nutritious ingredients and is Whole30 compatible.
• Customizable: I have included tips to increase or minimize the spice to your liking.

The Ingredients

• Avocadoes: Choose ripe avocados that are a dark green, almost black, color. They should yield slightly when gently squeezed. If they are too hard then they are not yet ripe and if they're mushy or are overly soft they are overripe.
• Jalapeños: Use ripe, vibrant green jalapeños that are firm, smooth, shiny, and without any blemishes.
• Tomatoes: Choose ripe, deep red Roma tomatoes that are firm, plump, and without any blemishes or soft spots.
• Onion: Use only ¼ of a small white onion or an ⅛ of a large onion, as too much onion will overpower the rest of the ingredients.

See recipe card for quantities.

Substitutions

Substitute serrano peppers for the jalapeños for extra spice.

1. Roast Vegetables

• Roast the whole tomatoes, whole jalapeños, and a sliced ¼ onion on a comal (flat griddle).
• 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.

2. Sweat the Vegetables

• 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 15 minutes. This will make peeling them much easier.

3. Peel and Dice

• 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.

4. Mash and Combine

• 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 with the mashed avocado.
• Serve.

How to Serve

Like I said earlier, we love having this with chuck roast carne asada or any carne asada. It is also great with:

• Tacos
• Grilled or pan seared chicken
• Quesadillas
• Skillet Chicken Fajitas
• Egg dishes such as Papas con Huevos
• Tortilla chips
• On top of salads

I also just like to spread some on a warm corn tortilla with a sprinkle of salt.

How to Store

Guacamole is always best served fresh, but can be stored for 1-2 days. The problem with storing guacamole is it tends to turn brown.

Here are a few tips to help slow the browning process:

• Let each person salt their own serving of guacamole (adding salt will speed up the browning process).
• Leave the pit from the avocado in the guacamole.
• Transfer the leftover guacamole to an air-tight container. Then, press a piece of plastic wrap right on top of the guacamole. Cover with the lid and store in the refrigerator.
• Some people like to add lime juice, which also decreases browning. However, I would recommend against this as it will change the flavor of this recipe.

Tips and Variations

• Be sure the tomatoes are ripe for the best flavor.
• Use one tomato and one jalapeño for every one avocado.
• For a spicier guacamole, use 2 jalapeños for every one avocado or use Serranos for extra spice.
• For a milder guacamole, use a spoon to scoop out the veins and seeds from the inside of the chiles, where most of the heat is found.
• Do not use too much onion. Roasted onion develops a sweet flavor, therefore too much onion can make the guacamole taste sweet.
• Most importantly, do not skip roasting the vegetables. Roasted vegetables add the most incredible flavor to the guacamole. I think it is by far superior than using just raw vegetables.
• For a variation on this recipe, check out my Roasted Green Chile Guacamole.

FAQ

I hope you enjoy! If you give this recipe a try please leave me a comment with a star rating below. Also, follow me on Instagram, Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Recipe

Originally published September 3, 2018. Updated post and photos April 2023.