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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roasted Garlic, Poblano and Red Pepper Guacamole Recipe

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This recipe for Roasted Garlic, Poblano and Red Pepper Guacamole is from The Berner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 cloves garlic (or less to taste)
3 roasted red peppers, finely chopped (from a jar or fresh and roasted in the oven)
3 roasted poblano chile/peppers (smoky flavour) or jalapeno peppers (slightly spicy), finely chopped
3/4 c. green onions, finely chopped
6 tbsp. fresh cilantro, chopped (optional)
6 tsp. lime juice
3/4 tsp. kosher salt
3 ripe peeled avocados, coarsely mashed
Directions:
Directions:
1) Preheat oven to broiler temperature.

2) Cut poblano pepper in half lengthwise; discard seeds and membranes.

3) Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.

4) Broil until blackened, turning frequently.

5) Place in a zip-lock bag and seal. Let stand 10 minutes.

6) Peel and finely chop. (follow same process for red peppers if roasting them yourself)

7) Place mashed avocado, roasted red peppers and poblano peppers, green onions, garlic, lime juice, and kosher salt in a bowl and mix well.

8) Serve with tortilla chips.

9) Keep covered with plastic wrap and refrigerate.

 

 

 

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