Roasted chili peppers, tomatoes, onions and garlic bring a smoky sweetness to this zesty guacamole.
Original recipe makes 6 servings
Ingredients
4 Anaheim chile peppers
3 roma (plum) tomatoes
1 onion, quartered
3 cloves garlic, peeled
Olive oil
4 ripe Avocados from Mexico
1/2 lemon, juiced
1/2 teaspoon Lawry’s® Seasoned Salt
1/4 teaspoon ground cayenne pepper
Coarsely ground black pepper
1/3 cup chopped fresh cilantro
Directions
- Preheat oven to 350 degrees F.
- Place Anaheim green chilies, tomatoes, onion, and garlic cloves in a bowl. Toss with olive oil until evenly coated. Place vegetables on a rimmed baking sheet. Bake 10 minutes and remove garlic cloves; set aside for use in step 3. Continue baking chilies, tomatoes, and onion until roasted and browned, about 35 more minutes.
- Peel and seed chilies. Remove outer skin from tomatoes. Add all roasted ingredients to food processor; pulse to a chunky consistency. Let mixture cool.
- Mash avocados with a fork in a large bowl to a chunky consistency. Add lemon juice, roasted salsa mixture, seasoned salt, cayenne pepper, dash of coarse black pepper, and chopped cilantro. Stir until blended and serve.
Nutrition
Calories: 263 kcal
Carbohydrates: 17.7 g
Cholesterol: 0 mg
Fat: 22.1 g
Fiber: 10.3 g
Protein: 3.9 g
Sodium: 143 mg