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My review
Anaheim Guacamole
1 made it |
0 reviews
| 1 photos
12
Avocados from Mexico
"Roasted chili peppers, tomatoes, onions and garlic bring a smoky sweetness to this zesty guacamole."
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Ingredients
servings 263Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F.
- Place Anaheim green chilies, tomatoes, onion, and garlic cloves in a bowl. Toss with olive oil until evenly coated. Place vegetables on a rimmed baking sheet. Bake 10 minutes and remove garlic cloves; set aside for use in step 3. Continue baking chilies, tomatoes, and onion until roasted and browned, about 35 more minutes.
- Peel and seed chilies. Remove outer skin from tomatoes. Add all roasted ingredients to food processor; pulse to a chunky consistency. Let mixture cool.
- Mash avocados with a fork in a large bowl to a chunky consistency. Add lemon juice, roasted salsa mixture, seasoned salt, cayenne pepper, dash of coarse black pepper, and chopped cilantro. Stir until blended and serve.
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Footnotes
- Great as a chip and dip or an accompaniment to any meal.
- Leftover dip? Squeeze the other half of lemon over the top. This will make your dip last longer & keep it from turning brown!