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David's Roasted Garlic, Poblano and Red Pepper Guacamole

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Today’s recipe feature is David's Roasted Garlic, Poblano and Red Pepper Guacamole. Avocado gets a delicious boost with a heap of garlic, red bell pepper, Poblano pepper and green onions. Not only is this a fabulous snack, but you can use this dip as a zippy sandwich spread. Opt for gluten-free pre-packaged chips, if needed. Healthy and joyous eating!

David's Roasted Garlic, Poblano and Red Pepper Guacamole (Recipe courtesy David Bonom)

Ingredients:

Guacamole:

  • 6 garlic cloves, unpeeled
  • 1 medium red bell pepper
  • 1 medium Poblano pepper
  • ¼ cup finely chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • 1 ripe peeled avocado, seeded and coarsely mashed

Chips:

  • Six (6-inch) corn tortillas, each cut into 8 wedges
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • Cooking spray

Preparation:

Preheat oven to 450°.

To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork. Preheat broiler.

Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.

Reduce heat to 425°. To prepare chips, combine tortilla wedges, 2 teaspoons juice, and ¼ teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.

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