Roasted Red Bell Pepper and Garlic Guacamole

Roasted-Red-Bell-Pepper-and-Garlic-Guacamole

Guacamole is the best excuse for eating tortilla chips.

Or is it the other way around where tortilla chips are a great excuse to eat guacamole?

Because roasted garlic is so easy to make and tastes wonderful in recipes I just had to give it a try in guacamole.

And roasted bell pepper sounded like the perfect thing to keep the garlic company in the guac.  Plus the deep red color of roasted bell pepper makes the guac look so pretty and festive.

The combination of the two flavors turned out to be so good that I ditched the chips and used a spoon to eat the guac.  Wait, I wasn’t going to mention that to anyone.  Okay that was just for your ears only.

One thing that’s not especially appetizing about guacamole is when it turns brown.

I’ve heard that leaving the seed in the guac is a remedy for keeping the color bright green but I haven’t tried it out yet.

I like to douse my guac with either lime or lemon juice which works out great for keeping its color as well as adding some tang to it.

One thing that makes a really good guacamole is not being shy with the salt. What a difference it makes when adding the right amount of salt compared to when there’s not quite enough.

I guess the amount of salt to make the guac taste just right is a personal preference so giving it a taste test is a must.

And it’s also a good excuse to eat guac by the spoonful.  Not that I would ever do that.

Have you tried leftover guacamole on scrambled eggs?  It’s one of my fave toppings for eggs.

Often times I have great plans to make recipes with avocados and then I end up running out of time.  There they sit on the counter getting ripper and ripper each day.

And I feel so guilty for wasting money on buying them.

So I pop them in the fridge and believe it or not they last just a bit longer until I have time to make something with them.

All this talk about spoonfuls of guac is making me hungry so let’s check out the ingredients.

Red-pepper-garlic-guacamole

Red bell pepper, olive oil, garlic, ripe avocado, lime juice, onion, cilantro, tomato, jalapeno, salt and pepper

Here’s how to make it.

First things first.  Preheat the oven to 350 F.

For the Roasted Garlic:

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On a large square piece of foil, lay the bulb of garlic.  Drizzle olive oil on top of the garlic.

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Lift up the edges of the foil…

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…and squeeze them together to form a “tent”.

Bake in the oven for about 25 minutes.

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Let cool.  Using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin,

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and chop the garlic.  Set aside.

For the Roasted Red Bell Pepper:

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Cut the bell pepper into strips…

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…and lay them evenly on to a cookie sheet.  Drizzle olive oil on top of the bell peppers.

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Add the salt…

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…and pepper.  Mix up the bell peppers just a bit with your hands to get the olive oil on all sides.

Lay them out evenly on the pan…

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…and bake in a preheated oven until they start to darken around the edges (about 10 minutes).

Remove from the oven and let cool.

Now for the fun part…the Guacamole:

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In a medium size bowl, add the meat of the avocado…

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…and the lime juice.

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Mash the avocado with a fork and add the salt and pepper.

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Next,

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Add the cilantro,

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onion,

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tomato…

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and,

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jalapeno.

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Then add the garlic.

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Chop the bell pepper and add it to the guacamole reserving a couple teaspoons for garnish.

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Stir together and give it a quick taste to see if it needs more salt.

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Top with chopped red bell pepper and serve with tortilla chips (or just a spoon)…and enjoy.

More guacamole recipes:

Sriracha, pesto and tapenade guacamole from SheKnows
Strawberry guacamole by Love and Olive Oil
Watermelon feta guacamole by Two Peas & Their Pod
Bacon guacamole by Closet Cooking
Pomegranate guacamole by Just a Taste
Grilled corn guacamole by Pinch My Salt
Mini shrimp tostadas made with guacamole by CCC
Easy guacamole by CCC

Roasted Red Bell Pepper and Garlic Guacamole

Yield: Serves 2

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

For the Roasted Garlic:
1 bulb of garlic
1 tablespoon olive oil

For the Roasted Red Bell Pepper:
1 large red bell pepper, seeds removed and cut in strips
2 tablespoons olive oil
4 dashes salt
¼ teaspoon ground black pepper

For the Guacamole:
2 ripe avocados, skin and seed removed, and mashed
½ lime, juiced
½ cup chopped onion
¼ cup chopped cilantro
1 jalapeno, seeds removed and chopped
Roasted garlic, peeled and chopped
Roasted red bell pepper, chopped
Salt to taste
4 dashes ground black pepper

Directions:

Preheat the oven to 350 degrees F.

For the Roasted Garlic: On a large square piece of foil, lay the bulb of garlic. Drizzle olive oil on top of the garlic. Lift up the edges of the foil and squeeze them together to form a “tent”. Bake in the oven for about 25 minutes. Let cool. Using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin, and chop the garlic. Set aside.

For the Roasted Red Bell Pepper: Lay the bell pepper evenly on to a cookie sheet. Drizzle olive oil over the bell pepper. Add the salt and pepper. Mix up the bell pepper just a bit with your hands to get the olive oil on all sides. Lay them out evenly on the pan and bake in a preheated oven until they start to darken around the edges (about 10 minutes). Remove from the oven and let cool.

For the Guacamole: In a medium size bowl, add the meat of the avocado and the lime juice. Mash the avocado with a fork and add the salt and pepper. Add the cilantro, onion, tomato, jalapeno and the garlic. Chop the bell pepper and add it to the guacamole reserving a couple teaspoons for garnish. Stir together and give it a quick taste to see if it needs more salt. Top with chopped red bell pepper and serve with tortilla chips.

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2 Responses to “Roasted Red Bell Pepper and Garlic Guacamole”

  1. Thalia @ butter and brioche — October 15, 2014 @ 12:48 am (#
    1
    )

    I love making guacamole but have never added red peppers before! Definitely a delicious idea that I need to try, I bet they really kick up the overall flavour!

    Reply

    • Nancy — October 18th, 2014 @ 9:08 pm

      Hi Thalia, thank you so much for stopping by!

      Reply

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