This guacamole starts out life the regular way, but adding roasted red peppers takes it to a new level.
It’s a rare day that I mess with my basic guacamole recipe too much. At the end of the day, good guacamole is as easy as ripe avocados, salt, lime, and maybe some cilantro and peppers. Everything else is above and beyond.
That said, I can say that my Roasted Red Pepper Guacamole is worth the extra ingredients.
The roasted pepper adds a subtle, extra savory dimension to the guacamole. It doesn’t get in the way of the good flavors that people love, but it does give it a distinctly different flavor and some fantastic red color!
You can buy store-bought roasted peppers that are decent, but they're also expensive. Roasting a pepper isn’t that hard. Just preheat your oven to 450ºF and toss in your pepper for about 15 minutes.
It should be blistered and blackened all around.
Then add the pepper to a bowl and cover with plastic wrap so it can steam. Let it steam for 5 minutes, then peel and dice the pepper. Be sure to slice the pepper in half and scoop out all the seeds. The seeds will definitely not help the guacamole!
Now back to those basics. Again, don’t overthink this. Some avocados, lime, a pepper, red onion, cilantro, and maybe some garlic is all you need.
While your pepper roasts, take your time dicing the veggies for the guacamole. You don’t want any huge chunks!
Once your peppers and veggies are diced, tackle the avocados. I like to cut mine in half and then carefully chop into the big seed. Give the seed a twist with your knife and it will pop right out.
Do be careful if you use this method that you don’t slice into your thumb!
Scoop the avocado into the guacamole bowl and mash everything together. I like to use a potato masher for mine.
When everything is mashed together but there are still a few chunks, it’s done. Season it with a pinch of salt and serve it up!
I recently discovered Food Should Taste Good Guacamole chips, and they go well with guacamole!
Most guacamole recipes are good, but this one is worth the extra work and is a bit different. Give it a shot!
Nick thinks it’s worth it to roast your own peppers, but you can use store-bought also! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.