It’s the most wonderful time of the year!
Guac season is officially here.
I’ll admit: in my head it’s always guac season, but it truly feels like summer guac season when the weather is warm, the margaritas are flowing and we’re eating outside.
I didn’t grow up with fresh guacamole. At parties it was usually a pre-packaged, browned scoop lost between seven-layer dip and something else forgettable. These days I proudly identify as a guac monster and I’ll add nearly anything to avocado — seriously, anything.
Last year I combined caramelized pineapple, bacon and goat cheese and was convinced it would be a disaster. It turned out wildly delicious — a surprising and perfect pairing.
Think of it like pineapple on pizza: not something you want every time, but when it’s right, it’s gloriously right.
I’ve also cycled through more traditional guac versions. My cookbook recipe includes fresh tomatoes, which I once thought was untouchable. The truth is I’m picky about fresh tomato chunks in avocado — unless the tomatoes are roasted, blistered in a skillet, or dressed with balsamic and burrata.
For the past year I often skipped tomatoes entirely: just avocado, lime, cilantro, diced onion, jalapeño, lots of salt and sometimes garlic. Always tequila (oops).
Then the roasted tomatoes came to mind. Roasted tomatoes are one of my summer staples. I roast them in the oven or burst them in a hot skillet with garlic and olive oil. They end up in salads, pastas, on toast — and it felt natural to swirl them into guacamole alongside a charred lime.
Roasting concentrates the tomatoes’ flavor and softens them into a juicy, sauce-like texture that melds beautifully with mashed avocado. Fold in crumbled queso fresco and the resulting contrast of creaminess, brightness and smoky-sweet roasted tomato is extraordinary.
I’ve eaten this for lunch more times than I care to count lately — guac with chips and nothing else, and it feels absolutely right.
Roasted Tomato and Charred Lime Guacamole
Yield:
4 appropriately, 2 obnoxiously
35 minutes
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Ingredients
- 1 pint cherry or grape tomatoes, cut in half
- 4 limes, cut in half
- 4 avocados, fruit scraped out
- 1 jalapeño pepper, seeded and diced
- 1/4 cup diced sweet onion
- 1/4 cup chopped fresh cilantro, plus extra for sprinkling
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces queso fresco, crumbled
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment. Arrange the halved tomatoes and cut limes on the sheet, drizzle with olive oil and season with salt and pepper. Place the limes cut-side down and roast for 20 to 25 minutes, until the tomatoes are bursting and the limes are charred.
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In a large bowl, mash the avocados with the jalapeño, onion, cilantro, the juice of two limes, salt and pepper. Taste and adjust seasoning. Gently fold in most of the roasted tomatoes, squeeze in any additional lime from the roasted halves, and stir in most of the queso fresco. Top with the remaining tomatoes, cilantro and queso fresco. Serve immediately with chips.
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Now please give me 32 tacos!