Roasted Garlic Poblano And Red Pepper Guacamole
Great recipe i got out of cooking light magazine. when storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. great as a spread on sandwiches or alone as a dip.
Steps
Preheat oven to 450f.
Wrap garlic cloves in foil , bake at 450f for 15 minutes or until soft.
Let cool slightly , remove skins.
Place garlic in a medium bowl , mash with fork.
Preheat broiler.
Cut peppers in half lengthwise , discard seeds and membranes.
Brush olive oil on peppers.
Place pepper halves , skin sides up , on a foil lined baking sheet , flatten with hand.
Broil 15 minutes or until blackened , turning frequently.
Place in a zip-top bag , seal.
Let stand 10 minutes.
Peel and finely chop.
Add peppers , onions , and next 4 ingredients to mashed garlic , stir well.
Ingredients
garlic cloves, red bell pepper, poblano pepper, green onion, fresh cilantro, lime juice, kosher salt, avocado