- 4 Anaheim chile peppers
- 3 roma (plum) tomatoes
- 1 onion, quartered
- 3 cloves garlic, peeled
- Olive oil
- 4 ripe Avocados from Mexico
- 1/2 lemon, juiced
- 1/2 teaspoon Lawry's® Seasoned Salt
- 1/4 teaspoon ground cayenne pepper
- Coarsely ground black pepper
- 1/3 cup chopped fresh cilantro
- Preheat oven to 350 degrees F.
- Place Anaheim green chilies, tomatoes, onion, and garlic cloves in a bowl. Toss with olive oil until evenly coated. Place vegetables on a rimmed baking sheet. Bake 10 minutes and remove garlic cloves; set aside for use in step 3. Continue baking chilies, tomatoes, and onion until roasted and browned, about 35 more minutes.
- Peel and seed chilies. Remove outer skin from tomatoes. Add all roasted ingredients to food processor; pulse to a chunky consistency. Let mixture cool.
- Mash avocados with a fork in a large bowl to a chunky consistency. Add lemon juice, roasted salsa mixture, seasoned salt, cayenne pepper, dash of coarse black pepper, and chopped cilantro. Stir until blended and serve.
05/03/2018
recipepes.com
Anaheim Guacamole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
