California Avocado season has ended.

Guacamole de Pimiento

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Guacamole de Pimiento


Caramelized onion, roasted chiles and red pepper give a unique twist to classic guacamole.


Serves: 8

1 onion
2 poblano chiles
1 red bell pepper
4 ripe, Fresh California Avocados, seeded and peeled
2 Tbsp. lime juice
1 jalapeno, seeded and minced
1 tsp. ground cumin
1/2 cup chopped cilantro
As needed Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Chop the onion and then caramelize on low heat in a medium sauté pan.
  2. Roast the poblano chiles and red pepper in the oven or directly on the gas flame of a burner until charred. Remove skin and seeds and dice very small.
  3. In a medium mixing bowl, smash the avocado. Combine with the onions, peppers, lime juice, jalapeño, cumin and cilantro.
  4. Season with salt and pepper.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2009 Terra Restaurant & Catering

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Jeff Rossman, Terra Restaurant & Bar


(1 Ratings)