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:
covered percent of daily need
