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Guacamole
Basic guacamole is great but you may add a few twists to give it variety and, perhaps, even make it better. Garlic and roasted peppers are wonderful additions.
Course
Appetizer
Cuisine
Fusion
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Cooling time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
cups
Author
Connie Veneracion
Ingredients
2
bell peppers
2
medium
ripe avocados
or 3 small
3
ripe and juicy tomatoes
2
red onions
2 to 3
bird’s eye chilies
½
teaspoon
grated garlic
juice of 1 ½ limes or lemons
salt
to taste
cracked black pepper
to taste
chopped cilantro
as much or as little as you like
Instructions
Roast the bell peppers either by placing it directly on the gas stove or over glowing charcoal until the skins are blackened.
Transfer the hot bell peppers into a resealable bag until cool and the skins can be peeled off easily.
Scoop out the avocado flesh, roughly chop and place in a mixing bowl.
Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.
Peel and roughly chop the red onions; add to the avocado and tomatoes.
Finely slice the bird’s eye chilies.
Add the roasted peppers and chilies to everything else in the bowl.
Throw in the garlic, cilantro, salt and pepper.
Squeeze in the lime or lemon juice. Stir lightly just until blended.
Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.