Roasted chili peppers, tomatoes, onions and garlic bring a smoky sweetness to this zesty guacamole.


Recipe Summary

6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


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!

Nutrition Facts

263 calories; protein 3.9g 8% DV; carbohydrates 17.7g 6% DV; fat 22.1g 34% DV; cholesterolmg; sodium 142.6mg 6% DV. Full Nutrition