Roasted Garlic and Red Bell Pepper Guacamole
Guacamole is so scrumptious on its own but when roasted garlic and roasted red bell peppers are added to the mix, it’s even better.
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?
This guacamole is made with roasted garlic and roasted red bell pepper, both of which add a subtle savory flavor.
About the Ingredients
When making this and any guacamole for that matter, be sure to add enough salt.
It’s amazing how much difference the right amount of salt can make.
The right amount of salt in guacamole is a personal preference so giving it a taste test is a must.
Fresh lime juice is added to this guacamole not only for the tart flavor that it adds, but also to help prevent the beautiful bright green color of the avocados from turning brown.
Although, the lime juice helps with keeping the green color bright, for best results it’s a good idea to make the guacamole just before serving it.
When guacamole turns brown it may not taste bad, but it doesn’t look very appetizing.
Let’s check out the ingredients.
Red bell pepper, olive oil, garlic, ripe avocado, fresh lime juice, onion, cilantro, tomato, jalapeno pepper, salt and pepper
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven to 350 F. (for roasting the garlic and red bell peppers).
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 a preheated oven (at 350 degrees F.) for about 25 minutes.
Leave the oven on to roast the red bell peppers.
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:
Cut the bell pepper into strips…
…and lay them evenly on to a cookie sheet.
Drizzle olive oil on top of the bell peppers.
Add the salt…
…and pepper.
Mix up the bell peppers just a bit with your hands to get the olive oil on all sides.
Spread them out evenly on the pan…
…and bake in a preheated oven (at 350 degrees F.) 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 lime juice.
Mash the avocado with a fork and add the salt and pepper.
Next,
add chopped cilantro,
onion,
tomato…
jalapeno…
…and garlic.
Chop the roasted bell pepper and add it to the guacamole reserving a couple teaspoons (heaping) of the bell pepper for garnish.
Stir together and give it a quick taste and add more salt if needed.
Enough salt really brings out the flavors in guacamole.
Garnish with chopped red bell pepper and serve with tortilla chips (or just a spoon).
Thank you so much for stopping by CCC!
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Roasted Garlic and Red Bell Pepper Guacamole
Ingredients
For the Roasted Garlic:
- 1 bulb garlic
- 1 tablespoon olive oil
For the Roasted Bell Pepper:
- 1 large red bell pepper seeds removed and cut in strips
- 2 tablespoons olive oil
- 4 dashes salt
- 1/4 teaspoon ground black pepper
For the Guacamole:
- 2 ripe avocados cut in half lengthwise, seed removed and meat scooped out
- 1/2 lime juiced
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 jalapeno pepper stem and seeds removed, and chopped
- Roasted Garlic peeled and chopped
- Roasted Red Bell Pepper chopped
- Salt to taste
- 4 dashes ground black pepper
Instructions
- Preheat the oven to 350 degrees F. (for roasting the garlic and red bell peppers).
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 a preheated oven (at 350 degrees F.) for 25 minutes and then let cool. 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 Bell Pepper (Make this while the roasted garlic is cooking):
- Keep the oven on after roasting the garlic.
- On a cookie sheet, lay the strips of red bell pepper evenly so they're not piled up on one another. 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.
- Spread them out evenly on the pan and bake in a preheated oven (at 350 degrees F.) 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 avocados and 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 roasted bell pepper and add it to the guacamole reserving a couple teaspoons (heaping) for garnish.
- Stir together and give it a quick taste to see if it needs more salt. Enough salt really brings out the flavors in guacamole.
- Garnish with chopped red bell pepper and serve with tortilla chips.
Serving Suggestions
This guacamole makes a wonderful appetizer dip with tortilla chips, and a side dish with Mexican food.
Dip and Salsa Recipes
Here are more dips and salsas you may like “Chipotle Shrimp Guacamole“, “Roasted Garlic Tomato Salsa” and “Pico de Gallo“.
Other Guacamole Recipes
More Guacamole Recipes You May Like:
Strawberry Guacamole by Love and Olive Oil
Watermelon Feta Guacamole by Two Peas & Their Pod
Mini Shrimp Tostadas with Homemade Guacamole by Coupon Clipping Cook
Easy Homemade Guacamole by Coupon Clipping Cook
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!
Hi Thalia, thank you so much for stopping by!