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GUACAMOLE DE PIMIENTO
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Author: Chef Jeff Rossman for the California Avocado Commission
Recipe Provided By the California Avocado Commission and developed by a Featured Chef

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

 

Ingredients

  • 1.000 1
    onion
  • 2.000 2
    poblano chiles
  • 1.000 1
    red bell pepper
  • 4.000 4
    ripe, Fresh California Avocados, seeded and peeled
  • 2.000 2 Tbsp.
    lime juice
  • 1.000 1
    jalapeño, seeded and minced
  • 1.000 1 tsp.
    ground cumin
  • 0.500 ½ cup
    chopped cilantro
  • 0.000
    Salt and pepper to taste

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Instructions

  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

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.

copyright © 2009 Terra Restaurant & Catering

Nutrition information per serving

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