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Roasted Guacamole
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Rating: 4.2/5 (63 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 205
% Daily Value**
Total Fat 17g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 101mg
Total Carbohydrate 15g
Dietary Fiber 9g
Sugars 4g
Protein 3g
Vitamin A  22%Vitamin C  123%
Calcium  3%Iron  8%
Potassium  22%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roasted Guacamole

Recipe Tags: Dip Recipes

Date Added: September 19, 2016
Once cold, you have an excellent dip that is great for an upcoming Super Bowl Party!


3 lbs Avocados
2 Red Bell Peppers
2 Green Bell Peppers
3 Tomatoes medium sized
1 Red Onion small
1/2 lb Jalapeno Pepper
Cilantro fresh
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1. Peel and mash avocados, chill.

2. Cut open tomatoes and remove pulp and seeds. Cut open peppers and remove seeds.

3. Peel onion. Remove stems from jalapenos. Roast all veggies except tomatoes.

4. Take a large piece of foil and place all the veggies sans tomatoes and wrap them up in the foil.

5. You want to create a packet of sorts. You can add a little water if you want, but its not required.

6. I place my foil packet on a hot broiler for about 25 minutes.

7. Turn them every few minutes to reduce burning.

8. After they are roasted, throw them into a food processor and mince them up.

9. Remove veggies and add tomatoes. Chop them up, but leave them a little larger than the other veggies.

10. Chop up the cilantro and mix in the avocado. You may need to strain the tomatoes to prevent runny guacamole.

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Dietary Notes:
This recipe is very low-sodium with 100.75mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 22% of your daily recommended intake per serving. This recipe is high in Vitamin C with 123% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Avocado, Cilantro, Onion allergies.
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