Randy Mayor
8 servings (serving size: 2 1/2 tablespoons guacamole and 6 chips)

When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown. You can use it to liven up a turkey sandwich or as a condiment in a vegetable wrap. If time is tight, you can serve the guacamole with store-bought baked tortilla chips.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.

Step 3

Preheat broiler.

Step 4

Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.

Step 5

Reduce heat to 425°.

Step 6

To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Disappointing for the amount of work

July 09, 2015
I second pamsy10's review: this recipe was disappointing for the amount of work involved. For 45-60 minutes of work, the flavors were flat, I couldn't taste the peppers or garlic well, and it was just really nothing special. Tasted like regular guacamole with slightly different texture, mostly. It wasn't bad per se, I certainly ate it all, just too much work when I can make four times as much regular guacamole with much better flavor in a fraction of the time. Maybe with some substitutions as others have suggested, or perhaps leaving some of the burnt pepper skin on, it could be improved, but as is I would not make again. Too bad.

boylow's Review

June 02, 2014

VickieMG's Review

September 05, 2011
I buy roasted hot hatch chiles when in season at Bristol Farms and store in the freezer. They are perfect for this recipe. I also add one diced, seeded plum tomato.

cpalma's Review

August 15, 2011
WOW _ this makes a little avocado go a long way. Great flavor. Will make again.

almondyankee's Review

May 31, 2011
This is one of my favorite appetizer dips on this site! I always make it for family/friends gatherings and the only complaint is that I don't make enough! The flavor of the roasted garlic is superb, so don't skip that step. This recipe may seem time consuming, but every step in this recipe is worth it! I serve it with tortilla chips as well as pita chips...fantastic!

LilyScoots's Review

April 02, 2011
Amazing! Obviously a little more time consuming than your basic guac but so worth it!

CaliforniaTeri's Review

March 10, 2010
My daughter made this as part of a middle school cooking assignment. Nice alternative to other recipes, and now she loves to roast peppers! We didn't make the chips.

pamsy10's Review

July 05, 2009
This recipe was a real disappointment. It was a whole lot of work...which I don't mind as long as it delivers...but it did not deliver. I will not mak this again. It does not have a lot of flavor.

librasi's Review

June 07, 2009
My husband and I loved it and I received comments like "best guacamole I've ever had". The only thing I added was some freshly ground black pepper.

GinaGG's Review

January 14, 2009
This guac gets rave reviews everytime, even from my anti veggie boyfriend. To cut down on prep time, I buy peppers when they are on sale or look good and roast them on the grill. I peel, seed, cut them in strips and freeze them (lay them flat in a ziploc bag so you can break off what you need) so I can make this recipe in a snap. I also use jarred roasted garlic and store bought chips. Hard to go pack to the guac seasoning packet after trying this one!