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David's Roasted Garlic, Poblano and Red Pepper Guacamole

David's Roasted Garlic, Poblano and Red Pepper Guacamole
David's Roasted Garlic, Poblano and Red Pepper Guacamole
Oxmoor House

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.