Roast fresh peppers in the oven or on the grill and use them as the foundation for this mouth-watering dip. If you like guacamole, you'll love this dip with chips or on tacos.
Yield: 3 cups.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 poblano pepper
- 5 garlic cloves, peeled
- 1 teaspoon olive oil
- 4 to 5 avocados, peeled and seeded
- Juice of 1 lime
- ¼ cup chopped red onion
- 1 teaspoon salt
- ¼ cup chopped fresh cilantro
Instructions
Roast the peppers at 400 degrees or on a grill until the skin is blistered and spotted black; let cool. Skin, seed, and dice the peppers. Combine the garlic and olive oil on a small piece of foil; roast along with the peppers until the outside is a caramel brown. Combine the avocados, roasted garlic and lime juice in a medium mixing bowl. Mash with a fork, leaving some small chunks, if desired. Stir in the peppers, red onion, salt and cilantro. Add more lime juice, if desired.
