Today is National Guacamole Day! Guacamole is a delicious avocado-based dip that originated with the Aztecs in Mexico hundreds of years ago. The name comes from the Aztec word “ahuacamolli”, which translates to “avocado sauce.” In addition to guacamole’s use in Mexican cuisine it has also become a big part of the American diet as a dip and condiment. It is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar and pestle).
This Roasted Poblano Guacamole from Vegan Tacos by Jason Wyrick is a food ambassador for avocados everywhere. It has complexity and depth from the roasted poblano garlic paste, creaminess from the avocado, and brightness from the fresh lime. This guacamole is always a crowd-pleaser at parties.
Roasted Poblano Guacamole
Makes 3 1/2 Cups
Heat Level: 2
- 1 poblano chile, pan-roasted or fire-roasted
- 6 cloves garlic, pan roasted
- 1/2 teaspoon coarse salt
- 2 tablespoons chopped cilantro
- Juice of 2 limes
- 3 avocados
- 1 small firm tomato, diced
- Peel off the blackest parts of the skin from the roasted poblano. Remove the stem and seeds and discard them, then chop the poblano. Peel the roasted garlic.
- In a molcajete (or a mixing bowl if you don’t have one), mash the poblano, garlic, salt, cilantro, and lime juice into a paste. Pit and chop the avocado (this makes it easier to mash). Add the avocados to the molcajete and mash it. Don’t worry about getting it perfectly smooth. The avocado should still have some texture to it. Gently stir the paste, which should be mostly sitting at the bottom of your molcajete, into the mashed avocado. Top the guacamole with the diced tomato. I serve this directly in the molcajete.
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.