Roasted tomatoes, jalapeño and lemon juice are the perfect combination of bold flavors to add to your traditional guacamole!
Oh, hello there guacamole! I’ll admit it… guacamole is my love language! Give me a bowl of guac with chips, tortillas, or heck… just a spoon and I’ll be a happy girl!
I’m personally a spicy fan, so I prefer my guac full of bold, hot flavors… but I know that’s not for everyone. I decided to put a milder twist on my bold-flavored guac I make quite often at home. Roasting the tomatoes brings out a lot of flavor that you won’t want to leave out! If you’re not a spicy fan, be sure to de-seed the jalapeño before you toss it in!
Grab some chips (or a spoon!) and enjoy a big bowl of this roasted tomato guacamole!
Roasted Tomato Guacamole
- 1 cup ripe tomatoes, halved
- 1 tsp olive oil
- Salt and pepper, to taste
- 4 large ripe avocados
- ½ cup red onion, finely diced
- 1 large garlic clove, minced
- 1 jalapeño, minced
- 1 lemon, juice of
- 1-2 Tbsp fresh cilantro, chopped
Preheat oven to 425 degrees.
Place tomatoes on a baking sheet, in a single layer.
Drizzle with olive oil and sprinkle generously with salt and pepper.
Roast for about 15 mins. Depending on the size of your tomatoes, it may take a little faster or longer.
Remove tomatoes and let cool completely.
Place avocado pulp,lemon juice, and salt in bowl and mash with a fork or potato masher, leaving some larger chunks for texture.
Add in onion, garlic, jalapeno and cilantro and stir until evenly combined.
Add in tomatoes and gently fold in.