Roasted Jalapeno Guacamole is an easy Mexican side dish and dip. Low carb, healthy and with a mild spice, it was made for sharing! Use it for topping tacos, pop it on toast, in a burger or as a dip with some tortilla chips. Quick to make with just a handful of ingredients, this vegan dip is perfect for entertaining.

The beauty about Guacamole, is that it’s super simple to put together – simply mash and chop a few raw ingredients and you’re done!

Jalapenos: Jalapenos add a little heat to this guac, but it’s more about the flavor. if you remove the seeds, you’ll have quite a mild dip.
Avocados: Try and use ones that are just perfectly ripe so that they are easy to mash.
Lemon and lime juice: Use freshly squeezed juice, not the bottled stuff, it’s so much more zingier and brighter in flavor.
Cilantro: If you don’t like cilantro, you can use parsley instead to get that fresh and herby flavor.
Salt and pepper: Added to taste.
This simple guacamole recipe comes together so easily. Simply pop the jalapenos in the oven, while they are roasting, mash the avocados and mix in the other ingredients. Once the jalapenos are done, de-seed them (careful cos they’re hot!) and finely dice. Mix in with the avo and you are good to go!

For those of you that aren’t jalapeno fans, you can easily make this recipe and just omit them.
Leave in the jalapeno seeds if you like things spicy.
This guac has a very mild spice as the seeds have been removed, but you can always use less if you are concerned.
If you are not a cilantro lover, swap it out for some fresh parsley so you still get that herby freshness.
If you are in a pinch, you can use jarred pickled jalapenos.
Chopped fresh tomatoes are also a great addition to guac.

When we think of party food, we think of indulgent treats laden with the good stuff (mainly fat, sugar and a tonne of calories!), but guac is your friend!

Low carb and made from natural ingredients, this is the dip that keeps on giving! This recipe is for 4 people (and it is easily doubled / halved), and comes in at around 250 calories a serving.

How do you cut jalapenos for guacamole?
Once the jalapenos have roasted for about 10 mins until they are soft, remove them from the oven and let the cool slightly – they will be very hot when you cut into them.

Cut the stalk off of the jalapeno and slice in half lengthways. Use a spoon or knife to remove the seed ( you can leave some in if you like things spicier). Cut each half into long thin strips and then finely chop (mince) in the other direction.

You don’t want any huge chunks of jalapeno, you’re aiming for as small as possible pieces.

What can you eat guacamole with beside chips?
Tortilla chips are the perfect vessel for guac when you are serving it at a party as finger food, pita chips are also a great choice,

If you have any left from the night before, spread it on your toast or bagel in the morning.

How long does it keep?
Avocados have a reputation for going bad quickly, so this dip doesn’t last for too long. Because it’s made with lemon and lime juice, it will keep green and not turn brown, so you are good to make it a couple of hours before serving.

We had some of this left over when I made it, so I covered with cling film and popped it in the fridge overnight. It was still good for the next day, but I probably wouldn’t leave it any longer than that.RECIPE NOTES AND TIPS
Use the freshest ingredients you can for the best tasting guacamole.
Taste the guacamole as you are making it and adjust the salt and pepper as necessary.
Store any leftovers in the fridge and keep covered to prevent browning.
If you aren’t able to lay your hands on fresh jalapenos, you can use the jarred ones. Just chop finely and stir into the guac.

Roasted Jalapeno Guacamole
Roasted Jalapeno Guacamole is an easy Mexican side dish and dip. Low carb, healthy and with a mild spice.

4 jalapenos
3 ripe avocados
juice of ½ lime
juice of ½ lemon
2 to 3 tbsp cilantro (coriander)
¼ tsp salt
pepper to taste

Pre heat the oven to 200ºc / 390ºf
Put the jalapenos on to a baking tray and put in the pre heated oven for around 15 mins until they have softened.
Meanwhile, cut the avocados in half, remove the stone and scoop the flesh into a large bowl. add the lemon and lime juice and mash until you have the desired consistency.
Add the cilantro, salt and pepper to the avocado and mix well.
When the jalapeno are ready carefully (they are hot!) cut the stems off, open them up and de-seed them. Finely chop the jalapenos and mix into the guacamole.