Guacamole with garlic and roasted peppers

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Guacamole with garlic and roasted peppers might be a recipe you should try. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 30 calories. For 49 cents per serving, you get a side dish that serves 8. 8 people were impressed by this recipe. Head to the store and pick up juice of lemon, tomatoes, garlic, and a few other things to make it today. It is a very reasonably priced recipe for fans of Mexican food. It is brought to you by Casaveneracion. From preparation to the plate, this recipe takes about 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is tremendous. Guacamole With Roasted Tomatillos and Chipotle Peppers, Guacamole Bacon Turkey Burgers with Roasted Poblano Peppers, and Roasted Garlic Guacamole are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

 

Ingredients:

2 bell peppers (a.k.a. capsicum)

2 to 3 bird's eye chilis

1/2 tsp. of grated garlic

juice of 1 1/2 limes or lemons

cracked black pepper, to taste

2 red onions

salt, to taste

3 ripe and juicy tomatoes

chopped cilantro, as much or as little as you like

Equipment:

mixing bowl

bowl

Cooking instruction summary:

InstructionsRoast the bell peppers, cool, skin, scrape off the seeds and roughly chop (see detailed instructions and illustration).Scoop out the avocado flesh, roughly chop and place in a mixing bowl.Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.Peel and roughly chop the red onions; add to the avocado and tomatoes.Finely slice the bird’s eye chilis.Add the roasted peppers and chilis to everything else in the bowl.Throw in the garlic, cilantro, salt and pepper.Squeeze in the lime or lemon juice. Stir lightly just until blended.Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.

 

Step by step:


1. Roast the bell peppers, cool, skin, scrape off the seeds and roughly chop (see detailed instructions and illustration).Scoop out the avocado flesh, roughly chop and place in a mixing bowl.Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.Peel and roughly chop the red onions; add to the avocado and tomatoes.Finely slice the bird’s eye chilis.

2. Add the roasted peppers and chilis to everything else in the bowl.Throw in the garlic, cilantro, salt and pepper.Squeeze in the lime or lemon juice. Stir lightly just until blended.Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.


Nutrition Information:

Quickview
30k Calories
1g Protein
0.22g Total Fat
6g Carbs
21% Health Score
Limit These
Calories
30k
2%

Fat
0.22g
0%

  Saturated Fat
0.04g
0%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
198mg
9%

Get Enough Of These
Protein
1g
2%

Vitamin C
49mg
60%

Vitamin A
1325IU
27%

Vitamin B6
0.16mg
8%

Manganese
0.14mg
7%

Fiber
1g
7%

Folate
26µg
7%

Potassium
220mg
6%

Vitamin K
5µg
5%

Vitamin E
0.74mg
5%

Vitamin B1
0.05mg
3%

Vitamin B3
0.61mg
3%

Magnesium
12mg
3%

Phosphorus
27mg
3%

Vitamin B2
0.04mg
3%

Copper
0.05mg
2%

Iron
0.34mg
2%

Vitamin B5
0.18mg
2%

Calcium
14mg
1%

Zinc
0.21mg
1%

covered percent of daily need
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