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Roasted Chili Pepper Guacamole

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Snack
Cuisine: Mexican, Tex Mex
Servings: 4
Author: Gaby


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
  • 1/2 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