Smoked Poblano Guacamole
You’d think I would start the grilling/ smoking season with a great steak or pork shoulder, but no…I went with a Smoked Poblano Guacamole recipe!
It’s finally nice and sunny out again. and I feel like it’s been forever since I smoked something!
Food, people…I’m talking about smoking food 😉 .
Holy Guacamole, it was even more amazing than I dreamed it would be!
You know you would get at least one “Holy Guacamole” out of me, right?!
Two whole poblano peppers and a red onion cut into thick slices goes onto the smoker for two hours at 250 degrees.
Flip them halfway through.
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Let the poblanos and onion cool before dicing them.
For the poblano peppers I just removed the stem and most of the seeds.
I know some people remove the skin, but I left the skin on.
Call me lazy, or call me rule breaker…I’m good with either 😉
In a large bowl add the diced poblanos and onions along with three avocados, chopped cilantro, garlic, lime juice, kosher salt, and pepper.
Mash this with a fork until it’s evenly mixed and the right consistency for you.
I prefer a chunkier guac, but just mash a little more if you like a creamier guac.
Tasting before serving is key.
Add more kosher salt and pepper if needed.
I am kind of a lime freak when it comes to guac, so usually I add more lime.
If you want a bit of heat mix in some hot sauce.
Serve Smoked Poblano Guacamole with your favorite chips and enjoy!
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If you like this Smoked Poblano Guacamole you might also like these recipes…
Chorizo Stuffed Poblano Peppers
Grilled Corn and Poblano Salsa
Cheesy Crab and Corn Stuffed Poblanos
Smoked Poblano Corn Chowder
Fritos Walking Taco Casserole
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Follow me on:
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Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Smoked Poblano Guacamole
Smoked onions and poblanos make this guacamole a must try!
Ingredients
- 1 medium red onion
- 2 poblano peppers
- 3 avocados
- 3/4 cup chopped fresh cilantro
- 2-3 Tbsps fresh lime juice
- 3/4 Tbsp garlic paste (or minced garlic)
- kosher salt, pepper to taste
- Optional: hot sauce
Instructions
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Peel the red onion and cut into 3 large rings. Place the 3 thick cut onion rings and the two whole poblano peppers in a smoker set to 250 degrees for 2 hours. Flip them halfway through.
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Once cooled, dice the onion. Remove the stem and seeds from the poblano peppers and dice.
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Cut the avocados in half, remove seed, and peel away from the skin with a spoon. In a bowl add the diced onion and poblano peppers along with the avocados, cilantro, 2 Tbsps of the lime juice, garlic, kosher salt, and pepper.
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Mash together with a fork until evenly combined and desired consistency. Taste for seasoning and add more lime juice, kosher salt, and pepper if needed. Mix in some hot sauce if desired for spice.
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