Roasted Serrano Guacamole

Appetizers | Recipe Serves: 4-6


Halve the avocados and remove the pit. Scoop avocado into a mixing bowl and mash with a fork. Add onion, garlic, tomatoes, cilantro, lime juice and roasted chiles (see instructions below). Add kosher salt and freshly ground black pepper to taste. Cover tightly with plastic wrap and refrigerate before serving. Garnish with additional cilantro on top and serve with fresh tortilla chips.

To Roast the Chiles

Flatten the chiles with the side of a knife and brush with olive oil. Heat a cast-iron skillet over medium-high heat and add chiles, rotating as they char. When finished (approximately 10-15 minutes), transfer to a cutting board, sprinkle with kosher salt and allow to cool. When cooled, remove stems, cut in half, remove seeds and dice. Set aside until needed.



  • 6 avocados
  • 1 large white or yellow onion, diced
  • 1 clove garlic, minced
  • 2 ripe tomatoes, diced (optional) 
  • 1/2 bunch cilantro, chopped
  • Juice of 4 limes
  • 2 serrano chiles, roasted
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

Sara's Pairing Suggestion

2015 Sauvignon Blanc