Smoky Guacamole

Smoky Guacamole

Guacamole Ahumado
4 Servings
Pati Jinich
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Avocado, guacamole, jalapeno, serrano chiles
Author:Pati Jinich
Prep Time: 12 minutes
Total Time: 12 minutes
Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"


  • 1 serrano or jalapeño chile, or more to taste
  • 2 garlic cloves, unpeeled
  • 1 slice of white onion, about 1/2-inch thick
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt, or to taste
  • 3 tablespoons cilantro leaves and upper stems, coarsely chopped
  • 3 ripe avocados, halved, pitted, meat scooped out

To Prepare

  • Place the 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.
  • Coarsely chop, chile, garlic and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!

12 comments on “Smoky Guacamole

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  1. This is just about the best guacamole I’ve ever had! Roasting the garlic, chiles & onion gives it an entirely new dimension.

  2. This guacamole is the bomb! Even my husband, who doesn’t like spicy food, raved about it (although I did take out the chile seeds and ribs to cut the heat). a word of caution: do not lick the knife, even if it has some Smoky Guacamole on it! A cut on your tongue is very unhappy!

  3. Making this along with your spinning top cocktail for a 4th of July BBQ. Also using my molcajete for the first time!! My husband and I love the show and all of the wonderful recipes, thank you!

  4. Pati.
    I’m going to make this for a birthday party Saturday night. Makes my mouth water thinking about it.
    I always enjoy your program on PBS, keep up the great work.