Basic guacamole is great but you may add a few twists to give it variety and, perhaps, even make it better. Garlic and roasted peppers are wonderful additions.
Course Appetizer
Cuisine Mexican
Keyword Avocado
Prep Time 10mins
Cook Time 10mins
Cooling time 10mins
Total Time 30mins
Servings 2cups
Author Connie Veneracion
Ingredients
2medium ripe avocadosor 3 small
3ripe and juicy tomatoes
2red onions
2bell peppers(a.k.a. capsicum)
2 to 3bird’s eye chilies
½teaspoongrated garlic
juice of 1 ½ limes or lemons
saltto taste
cracked black pepperto taste
chopped cilantroas much or as little as you like
Instructions
Roast the bell peppers either by placing it directly on the gas stove or over glowing charcoal until the skins are blackened.
Transfer the hot bell peppers into a resealable bag until cool and the skins can be peeled off easily.
Scoop out the avocado flesh, roughly chop and place in a mixing bowl.
Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.
Peel and roughly chop the red onions; add to the avocado and tomatoes.
Finely slice the bird’s eye chilies.
Add the roasted peppers and chilies to everything else in the bowl.
Throw in the garlic, cilantro, salt and pepper.
Squeeze in the lime or lemon juice. Stir lightly just until blended.
Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.
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