Randy Mayor
Yield
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

boylow
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

librasi
June 02, 2014
N/A

VickieMG's Review

pamsy10
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

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

almondyankee's Review

almondyankee
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

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

CaliforniaTeri's Review

fredtbn1gs
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

CaliforniaTeri
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

GinaGG
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

cpalma
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!