Guacamole de Pimiento

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Caramelized onion, roasted chiles and red pepper give a unique twist to classic guacamole.

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Serves: 8

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1 onion 2 poblano chiles 1 red bell pepper 4 ripe, Fresh California Avocados, seeded and peeled 2 Tbsp. lime juice 1 jalapeno, seeded and minced 1 tsp. ground cumin 1/2 cup chopped cilantro As needed Salt and pepper to taste
  1. Chop the onion and then caramelize on low heat in a medium sauté pan.
  2. Roast the poblano chiles and red pepper in the oven or directly on the gas flame of a burner until charred. Remove skin and seeds and dice very small.
  3. In a medium mixing bowl, smash the avocado. Combine with the onions, peppers, lime juice, jalapeño, cumin and cilantro.
  4. Season with salt and pepper.

Copyright © 2009 Terra Restaurant & Catering

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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