My most favorite day of the year is just around the corner… Cinco de Mayo!! And you know what that calls for - Roasted Chili Pepper Guacamole!
One day you’d think I’d run out of guacamole flavor combinations - but let’s just keep our fingers crossed that that day never comes. Roasted Chili Pepper Guacamole is exactly how I want to snack every afternoon…. just noshing on some creamy avocados mixed with spicy roasted chili peppers and then sipping on something a little sweet to balance it all out.
If you follow along on snapchat, you know that I spent some time in Napa recently with Sutter Home learning all about the sweet and spicy flavor combinations and how PERFECT it is. I mean, think about it… spicy foods paired with a sweet wine. It’s a match made in heaven. In honor of the occasion, I whipped up this Roasted Chili Pepper Guacamole and Sutter Home poured a White Zinfandel and everyone was pleased as punch. It’s the perfect way to head into summer and you should make it immediately. You can also get creative with the kinds of chili peppers you use… for example, if you can’t find a fresno, use a red jalapeño. If you can’t find poblano, look for a hatch pepper instead. Possibilities are endless and so are the tortilla chips. So whip this up, pour yourself some Sutter Home White Zin, get your sweet on spice vibes on and call it a day!
Roasted Chili Pepper Guacamole
For the Spiced Tortilla Chips
- 1 cup vegetable oil
- 5-6 small corn tortillas
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
For the Spicy and Smoky Guacamole
- 4 ripe Hass avocados
- ½ red onion finely chopped
- 3 tablespoons freshly chopped chives
- 1 lemon juiced
- 1 lime juiced
- 1 poblano pepper
- 1 jalapeno pepper
- 1 fresno chili pepper
- Kosher salt and freshly cracked black pepper to taste
- Cut the tortillas into 6 triangles each.
- Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
- Meanwhile, combine the salt, cayenne pepper and garlic powder in a small bowl and set aside.
- Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature. Repeat with the remaining tortilla chips.
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
- Place the jalapeño, poblano and Fresno chili pepper over an open flame and char on all sides until blackened. Remove from the flame, and place in a glass bowl and cover with plastic wrap and let steam for 10 minutes. Remove the plastic wrap, and peel the skin off the peppers. Finely chop each pepper and set aside.
- Add the lemon juice, lime juice to the avocado and mash with a fork until half smooth and creamy. Add the red onion, chives, chopped jalapeño, chopped poblano, salt and pepper and stir to combine. Taste and adjust salt and pepper as needed.
- Serve immediately with tortilla chips