smoky guacamole


Smoky, grilled avocados and vegetables combine into a memorable version of this Mexican appetizer favorite. Then it’s garnished with a garlicy tomato-cilantro topping. Get the tortilla chips and dive in!

Avocados aren’t sweet, but have a distinct and subtle flavor with a silky smooth texture.  It can be used in both savory and sweet dishes, but here in the United States it’s mostly a savory ingredient. Although I have tasted a slightly sweet and silky avocado ice cream.  I liked it, but it doesn’t make it on my Top 10 List, or my Top 20…

avocado sliced on cutting board


Generally, avocado is served raw, though some cultivars, including the common ‘Hass’, can be cooked for a short time.  Prolonged cooking induces a chemical reaction in avocados that can make the flesh bitter.  And that wouldn’t make a tasty Smoky Guacamole!

That’s why you’ll broil or grill your avocados for just long enough to give them a smoky, charred surface. Since you char some red onion, chilies and tomatoes too, there’s plenty of smoky flavor developed during the cooking time.

smoky guacamole ingredients

SMOKY GUACAMOLE – Layers of Seasoned Ingredients

During my culinary lifetime I’ve made gallons of guacamole, and I bet you’ve made your fair share too.  But have you tried a Smoky Guacamole yet?  By quickly grilling or broiling an avocado, the process imbibes the soft flesh with a bit of “smoke” from the charring process. 

Smokiness is a heady flavor component, especially when combined with the remaining grilled ingredients, bringing a ton of flavor to the party.  And that’s partly because we season each of our ingredients as we go along.  That’s the secret to “layering” seasoned ingredients into a recipe.

Before grilling or broiling your vegies, they get brushed with EVOO and seasoned with kosher salt, freshly ground pepper and cumin.

griiled smoky guacamole ingredients


Now that we’ve got a whole platter of smoky, charred avocados, chilies, tomatoes and red onion, how does it come together?

Having guacamole on my catering menu during the Summer meant I needed to keep my recipe the same for quality control purposes.  Even though the recipe was fantastic, I get tired of the same-old recipes.

That’s why today’s Smoky Guacamole is probably a bit different than the one you’re used to making.  The charred vegetables are used to create a chunky sauce that’s combined with a handful of fresh cilantro.  

Then about two-thirds of the sauce goes into the mashed avocados to create a smoky and chunky version of this Mexican favorite.  The remainder is used as a “topper” and then is garnished with some fresh lime wedges.


smoky guacamole with cilantro tomato topping


Yes, grilling or broiling the ingredients takes a little time, but the rest of the recipe comes together in a jiffy.  And if you’re planning on using your grill anyway, why not start a little early?

If you’re using the broiler, what a you waiting for?  A big bowl of Smoky Guacamole with Cilantro Tomato Topping is just minutes away from being ready!

NAN’S TIP:  Reserve the pits when making your guacamole.  Before chilling, push the pits into the guacamole. Then cover with plastic wrap, pushing it against the surface to keep any air from reaching your dip.  

You’ll find the printable recipe card at the bottom of this post.


creamy colada shootersHERE’S A FEW MORE SUMMER YUMMIES!








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smoky guacamole

Smoky Guacamole with Cilantro Tomato Topping

Yield: 16 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 25 minutes

Smoky, grilled avocados and vegetables combine into a memorable version of this Mexican appetizer favorite. Then it's garnished with a garlicy tomato-cilantro topping. Get the tortilla chips and dive in!


  • 4 ripe Haas Avocados, halved and pitted (save pits)
  • 4 ripe Plum tomatoes, cut in half lengthwise
  • 1 Serrano or Jalapeno chili, halved
  • 1 Poblano pepper, halved
  • Large Red Onion, peeled and thickly sliced
  • EVOO for basting
  • Kosher Salt and freshly ground Black Pepper
  • 1 tsp. cumin seeds or ground cumin
  • 2 large Garlic Cloves, minced, divided
  • 1 cup fresh Cilantro, packed
  • 1 Tbsp. Extra Virgin Olive Oil
  • 2 Limes
  • Tortilla Chips


  1. Preheat grill to a medium-high heat or oven broiler on high. Brush cut sides of avocados, tomatoes, onions and peppers with olive oil. Season with salt, pepper and cumin.
  2. Place on grill rack or oiled broiler rack and broil/roast until browned. Timing will depend on heat source and intensity. Remove from heat and let cool.
  3. Seed roasted chilies. Place chilies, tomatoes, garlic and onion in the bowl of a food processer and pulse until mixture is chunky, but thoroughly broken down. Scrape out with a rubber spatula and place in a small bowl.
  4. Rinse out the processor bowl and add cilantro and olive oil and juice from half a lime. Pulse until smooth. Add cilantro oil to the tomato mixture and stir to combine.
  5. Scoop out avocados and mash in a large bowl. Add 2/3 the tomato-cilantro mixture and stir to combine. Taste and adjust salt, pepper, cumin and lime juice as desired. Push avocado pits into top of guacamole and cover with plastic wrap pressed to the surface of the guacamole. Chill until ready to serve. (at least 3 hours)
  6. Cover and chill tomato-cilantro mixture until ready to serve guacamole.


Remove both bowls from refrigerator. Place guacamole in a serving dish/bowl and top with tomato-cilantro mixture. Garnish with lime wedges and serve extra for guests. Serve with tortilla chips.

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 143Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 6mgSodium 148mgCarbohydrates 9gFiber 4gSugar 2gProtein 4g
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