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Bobby Flay's Guacamole with Roasted Poblano Peppers and Pickled Red Onions

Guacamole with Roasted Poblano and Pickled Red Onions
Guacamole with Roasted Poblano and Pickled Red OnionsNathan Congleton / TODAY

Chef notes

I think the guacamole is the perfect entertaining recipe. It is so easy to put together and always delicious — as long as you have ripe avocados.

Technique tip: Adding grenadine instead of sugar to the pickled red onions adds sweetness and a really intense red color.

Swap option: You can use regular red onion or green onion.


Pickled red onions
  • 2 cups red wine vinegar
  • 1/4 cup lime juice
  • 2 teaspoons kosher salt
  • 2 tablespoons grenadine
  • 1 medium red onion, halved and thinly sliced
  • 4 ripe Hass avocados, peeled, halved and pitted
  • 1 poblano chile, roasted, peeled, seeded and finely diced
  • 2 limes, juiced
  • 1/3 cup finely chopped cilantro leaves, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1/2 cup pickled red onions, drained (recipe above)
  • Tortilla chips, for serving


For the pickled red onions:

Combine vinegar, lime juice, 1/4 cup of water, salt and grenadine in a medium saucepan and bring to a boil over high heat; cook until salt is dissolved.

Put the onions in a bowl and pour the pickling liquid over and let cool to room temperature. Cover and refrigerate for at least 1 hour and up to 72 hours. Onions will last for up to 1 month, tightly covered in the refrigerator.

For the guacamole:

Put the avocado halves into a large bowl and coarsely mash with a fork (do not make smooth). Add the poblano, lime juice, cilantro, salt and pepper and mix until combined. Transfer relish to a bowl, top with pickled red onion and more chopped