Roasted Red Bell Pepper and Garlic Guacamole

Guacamole is so scrumptious on its own but when roasted garlic and roasted red bell peppers are added to the mix, it’s even better.

Guacamole is the best excuse for eating tortilla chips.

Or is it the other way around where tortilla chips are a great excuse to eat guacamole?

This guacamole is made with roasted garlic and roasted red bell pepper both of which add such a nice flavor to this guac. 

When making this and any guacamole for that matter, be sure to add enough salt.

It’s amazing how much difference the right amount of salt can make.

The right amount of salt in guacamole is a personal preference so giving it a taste test is a must.

Fresh lime juice is added to this guacamole not only for the delicious flavor that it adds but also to help with preserving the beautiful bright green color from the avocados.

The lime juice does help with keeping the green color bright but for best results it’s a good idea to make the guacamole just before serving it.

There’s nothing worse than when guacamole turns brown.

The easiest part about making this recipe may be roasting the garlic.

It’s super easy to make and adds a sweeter milder garlic taste to the guacamole.

This guacamole makes a wonderful appetizer dip for tortilla chips and a side dish for Mexican food.

Here are more dips and salsas you may like “Chipotle Shrimp Guacamole“, “Roasted Garlic Tomato Salsa” and “Pico de Gallo“.

Let’s check out the ingredients.

Red bell pepper, olive oil, garlic, ripe avocado, fresh lime juice, onion, cilantro, tomato, jalapeno pepper, salt and pepper

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 F. (for use to roast the garlic and red bell peppers).

For the Roasted Garlic:

On a large square piece of foil, lay the bulb of garlic.

Drizzle olive oil on top of the garlic.

Lift up the edges of the foil…

…and squeeze them together to form a “tent”.

Bake in the oven for about 25 minutes.

Leave the oven on to roast the red bell peppers.

Let cool.

Using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin,

and chop the garlic.  Set aside.

For the Roasted Red Bell Pepper:

Cut the bell pepper into strips…

…and lay them evenly on to a cookie sheet.

Drizzle olive oil on top of the bell peppers.

Add the salt…

…and pepper.

Mix up the bell peppers just a bit with your hands to get the olive oil on all sides.

Spread them out evenly on the pan…

…and bake in a preheated oven until they start to darken around the edges (about 10 minutes).

Remove from the oven and let cool.

For the Guacamole:

In a medium size bowl, add the meat of the avocado…

…and lime juice.

Mash the avocado with a fork and add the salt and pepper.

Next,

add chopped cilantro,

chopped onion,

chopped tomato…

chopped jalapeno…

…and chopped garlic.

Chop the roasted bell pepper and add it to the guacamole reserving a couple teaspoons (heaping) of the bell pepper for garnish.

Stir together and give it a quick taste and add more salt if needed.

Enough salt really brings out the flavors in guacamole.

Garnish with chopped red bell pepper and serve with tortilla chips (or just a spoon)…and enjoy.

Thank you so much for stopping by CCC!

More Guacamole Recipes You May Like:

Strawberry Guacamole by Love and Olive Oil

Watermelon Feta Guacamole by Two Peas & Their Pod

Mini Shrimp Tostadas Made with Guacamole by Coupon Clipping Cook

Easy Guacamole by Coupon Clipping Cook

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