Roasted Poblano Guacamole With Garlic And Parsley Recipes

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ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE



Roasted Garlic, Poblano, and Red Pepper Guacamole image

Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip.

Provided by justtakealook82

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

6 garlic cloves
1 red bell pepper
1 poblano pepper
1/4 cup green onion, finely chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons lime juice
1/4 teaspoon kosher salt
1 avocado, ripe, peeled, coarsely mashed

Steps:

  • Preheat oven to 450°F.
  • Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
  • Preheat broiler.
  • Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. 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 bag, seal. Let stand 10 minutes. Peel and finely chop.
  • Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.

Nutrition Facts : Calories 54.8, Fat 3.9, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 5.2, Fiber 2.6, Sugar 0.9, Protein 1.1

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