Smoked Guacamole with Fire-Roasted Salsa
Smoke as seasoning, not the whole story
This started as a simple idea… what if guac had just a hint of smoke, not enough to shout, just enough to make you stop for a second and think what is that.
Turns out, that’s exactly what happened.
The key is restraint. Short smoke, clean fire, mild wood. Let the avocado stay the star.
What makes this one different
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Olive wood for aroma, not heavy smoke
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Short exposure, just enough to kiss the avocado
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Fire-roasted salsa instead of raw pico
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Built for balance, not punch-you-in-the-face smoke
If you’ve ever had smoked guac that tasted like an ashtray, this is not that.
Ingredients
Guacamole
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4 ripe avocados
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1 small white or sweet onion, sliced
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1 jalapeño, halved and seeded
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Juice of 1 lime
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Avocado oil, very light coat
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Fleur de sel or Maldon flaky salt, to taste
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PyroDust BBQ Dry Rub, light hand
Fire-Roasted Salsa
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Roma tomatoes
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Jalapeño or serrano
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Onion
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Garlic
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Salt to taste
Use your go-to fire-roasted salsa recipe. This guac plays well with a chunky, rustic salsa.
Wood & Fire Setup
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Base fire: Oak charcoal
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Smoke wood: 1 small, very dry piece of olive wood
Domino size is perfect. One piece, maybe two max.
You want clean heat and light aromatic smoke. No billowing clouds.
Step-by-Step
1. Fire-roast the salsa first
Throw the tomatoes, peppers, onion, and garlic straight on the grate.
Char the skins until blistered and soft. Pull, peel if you want, then chop and mix. Set aside.
This salsa brings warmth and depth, not raw sharpness.
2. Prep the guac components
Brush the cut side of the avocados lightly with avocado oil. Sprinkle the cut surface with a small pinch of flaky salt.
Do the same with the onion slices and jalapeño halves.
This helps flavor and protects the avocado during the smoke.
3. Smoke the avocado and aromatics
Place avocados cut-side up on the grate, along with onion and jalapeño.
Lid closed.
Smoke time:
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5 to 8 minutes total
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You’re not cooking them, just perfuming them
Pull everything as soon as you smell the smoke on the avocado. Don’t wait for color.
4. Build the guacamole
Scoop avocados into a bowl.
Add:
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Finely chopped smoked onion
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Minced smoked jalapeño
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Lime juice
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A light pinch of PyroDust
Mash gently with a potato masher. Stop while it’s still chunky.
Optional move that worked really well here:
Fold in a spoon or two of the fire-roasted salsa. Just enough for depth, not enough to turn it orange.
Taste. Adjust salt last.
5. Assemble the bowl
For a clean presentation:
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Set a glass in the center of your serving bowl
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Spoon guac around it, pressing gently
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Twist and lift the glass out
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Fill the center with fire-roasted salsa
Line the edge with tortilla chips if you’re feeling fancy… or hungry.
Serving Notes
This is best the day it’s made. No reheating, no shortcuts.
It pairs especially well with:
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Grilled skirt steak
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Simple chips
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Anything fatty that likes a little acid and smoke
Final Thoughts
Smoked guacamole isn’t new… but most versions overdo it.
This one doesn’t.
The smoke shows up late, stays polite, and lets the avocado do its job. That’s the whole point.
Sometimes the simplest thing on the table ends up being the best thing on the table.
PyroDust
Flavor in a Handful of Dust.