Red Bell Pepper Guacamole
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Roasted Red Bell Pepper and Garlic 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!
Course Appetizer, Side Dish
Cuisine Mexican
Keyword Guacamole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author [email protected]

Ingredients

For the Roasted Garlic:

  • 1 bult of 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
  • ¼ teaspoon ground black pepper

For the Guacamole:

  • 2 ripe avocados cut in half lengthwise, seed removed and meat scooped out
  • 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

Instructions

  • Preheat the oven to 350 degrees F. (for use to roast 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 the oven 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 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.