Caramelized onion, roasted chiles and red pepper give a unique twist to classic guacamole.
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 8 |
Ingredients
- 1.0001 onion
- 2.0002 poblano chiles
- 1.0001 red bell pepper
- 4.0004 ripe, Fresh California Avocados, seeded and peeled
- 2.0002 Tbsp. lime juice
- 1.0001 jalapeño, seeded and minced
- 1.0001 tsp. ground cumin
- 0.500½ cup chopped cilantro
- 0.000 Salt and pepper to taste
Instructions
- Chop the onion and then caramelize on low heat in a medium sauté pan.
- 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.
- In a medium mixing bowl, smash the avocado. Combine with the onions, peppers, lime juice, jalapeño, cumin and cilantro.
- Season with salt and pepper
To learn more about chef Rossman, click here.
*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.
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