Roasted Garlic, Poblano, and Red Pepper Guacamole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip. Ingredients:
6 garlic cloves |
1 red bell pepper |
1 poblano pepper |
1/4 cup green onion, finely chopped |
2 tablespoons fresh cilantro, chopped |
2 teaspoons lime juice |
1/4 teaspoon kosher salt |
1 avocado, ripe, peeled, coarsely mashed |
Directions:
1. Preheat oven to 450°F.
2. Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
3. Preheat broiler.
4. Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. Place pepper halves, skin sides up, on a foil lined baking sheet, flatten with hand.
5. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.
6. Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.
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