Roasted Tomato and Charred Lime Guacamole.
It’s the most wonderful time of the year!!
Okay, I know I know. It’s kind of always guac season, surely it is in my brain, but it’s only really guac season here when it’s warm and the margaritas are flowing in the sun.
Here’s the thing: I didn’t grow up with guacamole. I rarely even saw it at a party, and if I did? It was stuffed in between that old-school million layer taco dip and was most certainly pre-packaged and already brown.
These days, since I consider myself to be a guac monster, I’m down for putting anything and everything in guac. Like EVERYTHING.
Last year I added caramelized pineapple, bacon and goat cheese. I freaked and thought it would be 100% terrible and instead, it was 342% wonderful.
It’s sort of like having pineapple on your pizza. It’s not the pizza you want every single time, but when you have it, it’s damn good.
I’ve gone through stages with my more traditional versions of guacamole. You may remember that my version in Seriously Delish (how sweet house guac, what what) has tomatoes – and I never thought I’d change that recipe. But the fact is that I don’t really loooooove tomatoes – unless they’re roasted! Or unless they are covered in balsamic with burrata piled on top. Or unless they are smashed on top of aforementioned pizza.
Basically, I just don’t want fresh tomato chunks in my avocado.
So for the last year or so, I’ve made guac sans tomatoes. No way, no how. Just basic with lime, cilantro, diced onion and jalapeno. With lotsssss of salt. Sometimes garlic.
Always tequila. (oops.)
But then, I thought of the roasted tomatoes. They are a huge staple in the summer for us, no matter how hot it gets. I’ll turn on the oven to roast these babies or even pop them in a hot skillet to burst with some garlic and olive oil. They find their way into salads and pastas and popped on toast.
It was only natural that they would get swirled into my guacamole, right next to some charred lime. And you know how delicate and juicy the roasted tomatoes become? It’s almost like a super fresh sauce swirled into the dip and combined with crumbled queso fresco, the texture and flavor is out.of.this.world.
You don’t even want to know how many times in the last month this has been my lunch.
Guac + chips. I think I’m doing it right.
Roasted Tomato and Charred Lime Guacamole
- 1 pint cherry or grape tomatoes, cut in half
- 4 limes, cut in half
- 4 avocados, fruit scraped out
- 1 jalapeno pepper, seeded and diced
- 1/4 cup diced sweet onion
- 1/4 cup chopped fresh cilantro, plus extra for sprinking
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces queso fresco cheese, crumbled
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the tomatoes and cut limes on the sheet, drizzle with olive oil and cover with salt and pepper. Turn the limes cut-side down. Roast for 20 to 25 minutes, until the tomatoes are bursting and the limes are charred.
- In a large bowl, mash together the avocado, jalapeno, onion, cilantro, the juice of 2 limes, salt and pepper. Taste and season additionally if desired. Stir in almost all over the tomatoes, squeeze in the lime juice and stir in almost all of the queso fresco. Top with the leftover tomatoes, cilantro and queso fresco. Serve immedaitely with chips!
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53 Comments on “Roasted Tomato and Charred Lime Guacamole.”
my Aunty Elise just got an awesome metallic Mazda CX-7 SUV just by part time work from a compute
Yup Yup. Big guac people here. For lunch and dinner for sure. Your lime spin. Fantastic. And the roasted tomatoes, great idea! Didn’t grow up on guac either so I can’t exactly ask my mom to make this, so I’ll just be a manly man and make it myself. Guac is so filling, don’t you think?!
with tons of chips, always!
Yes! Love this idea. I just made roasted tomatoes this week. They are a staple for us as well – especially in the winter months when tomatoes are just so-so. It sweetens them right up. I’m down for guac of all kinds any time of year. The roasted lime in this version has me super intrigued!!!
OMG. I love that you roasted/charred the fruits in this! We’ve grilled limes for guac before, but I never thought of popping it in the oven – year ’round guac? I’m so in.
Aww man, I made guacamole yesterday but it wasn’t nearly as good looking as this one! Will need to remember this recipe, obviously.
things are just getting creepy now, my post yesterday about guac started out with the line “GUYS ITS THE MOST WONDERFUL TIME OF THE YEARRRRRRRR.”
proof: http://thepikeplacekitchen.com/go-to-guacamole/#more-4644 but as usual, your guac is much more exciting than mine!
haha i love it! twinning!
I want a bag of lime Tostitos chips and THIS so badly right now!!! looks super yums.
ahhh yes, so good. have you tried the cantina ones? ridic.
I consider everyday to be guac season but it is sooo much better in the summer time, al fresco with some strong and spicy margs!
UGHHH I neeeeeed this. Give me a bowl of this guac and a margarita and I’d be set
Ahhhhh so good!! I’ve been making a pretty basic guac all year – onions, garlic, lemon juice, salt, a little cumin and sometimes cilantro (if i’m feeling fancy) – man oh man, this recipe would rock my world. Avo-toast just got SO much better!
i’ve never tried adding cumin. totally need to.
Roasted and charred are some of the best words to see ;) Yum!
Gorgeous, gorgeous pictures! And you can never go wrong with roasted tomatoes in anything!
Always avocado and margarita season, year round! I can have guac and chips for lunch or dinner, and even breakfast anytime! Cannot wait to make this!!
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My work has a Guac Off competition every year on Cinco de Mayo. It’s always the spicy ones that win, so I like aiming for the most creative guac.
ooooh love that idea. guac off!
Charred limes?! I would have never ever thought of that. Genius.
Your guac from Seriously Delish is seriously my fave. I love making all versions of guacamole. Can’t wait to try this one!
so glad you like it!
This looks delicious!
Jessica, I can’t. This is incredible!
Looks delicious. The lime flavor sounds awesome, thanks for the idea
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The charred limes made my guacamole so bitter it was inedible. I was very disappointed.
This looks delicious and I can’t wait to make it for friends this week. My only question is: do the tomatoes go straight from the oven to the guac or should they cool down first?
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This is one of my fav <3
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