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Roasted Vegetable Guacamole
Posted By Nava On March 29, 2004 @ 4:19 pm In Recipes,Salsas, Chutneys, and Relishes,Savor and Flavor | No Comments
Standard guacamole gets a special touch with the addition of roasted tomatoes and bell peppers, which imparts a subtly smoked taste.
Makes: about 2 cups; serves 8 or more as an appetizer
Roast the tomatoes and green pepper under a broiler. Turn on all sides until the skins are quite blistered. Let them cool in a paper bag.
Meanwhile, peel and mash the avocados in a mixing bowl. Stir the lemon juice. Add the remaining ingredients.
Slip the skins off the cooled tomato and green pepper and chop them finely. Add them to the avocado mixture, avoiding adding too much of the tomatoes’ liquid. Mix well and chill. Serve alongside or as part of southwestern tortilla dishes, or as an appetizer with crisp tortilla chips.
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