This guac is all smoke and no mirrors. There’s no hiding that char roasted peppers make this guac GOOD.


  • 3 ea. Avocados From Mexico, halved, pitted, & peeled
  • 2 T. fresh squeezed lime juice
  • ½ t. kosher or coarse sea salt (to taste)
  • 1 ea. serrano or jalapeño chile (to taste)
  • 2 ea. garlic cloves, unpeeled
  • 1 ea. slice of white onion, about 1/2-inch thick
  • 3 T. cilantro, coarsely chopped
  • Queso Fresco, for garnish, optional
  • Yellow/light long thin crackers or wafers


  • 1. Gently mix and mash the avocados, lime juice, and salt in a bowl and set aside.
  • 2. Place the serrano or jalapeño chile, unpeeled garlic and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool. When cool enough to handle, peel the garlic and cut the stem from the chile.
  • 3. Coarsely chop the chile, garlic and onion, and place in bowl or molcajete and mash or mix to a chunky consistency. Combine with the avocado mixture, along with the cilantro, and mash until you reach your desired consistency (I like it chunky). Garnish with queso fresco
  • 4. Seve with long yellow/light crisp crackers or wafers
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