Roasted Garlic, Poblano, and Red Pepper Guacamole

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.

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.

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

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!

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

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.

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.

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.

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!