Anaheim Guacamole

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

6 servings


  • 4 Anaheim chile peppers

  • 3 roma (plum) tomatoes

  • 1 onion, quartered

  • 3 cloves garlic, peeled

  • Olive oil

  • 4 ripe Avocados from Mexico

  • ½ lemon, juiced

  • ½ teaspoon Lawry's® Seasoned Salt

  • ¼ teaspoon ground cayenne pepper

  • Coarsely ground black pepper

  • cup chopped fresh cilantro


  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Peel and seed chilies. Remove outer skin from tomatoes. Add all roasted ingredients to food processor; pulse to a chunky consistency. Let mixture cool.

  4. 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 (per serving)

263 Calories
22g Fat
18g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 263
% Daily Value *
Total Fat 22g 28%
Saturated Fat 3g 16%
Sodium 143mg 6%
Total Carbohydrate 18g 6%
Dietary Fiber 10g 37%
Total Sugars 4g
Protein 4g
Vitamin C 63mg 316%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 870mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.