Roasted Pepper Guacamole

In my somewhat humble opinion, this is the BEST guacamole ever. I've tried just about every version under the sun, from the minimalist type they make in Cabo, to the elaborate types made table side at fancy NYC restaurants, and this one is by far my favorite. It's the roasted garlic and red peppers that add just a bit of a unique flavor and really separate this one from the pack.

I've been making this version for years now (seriously, it was published in CL in 2006), and it's a hit every single time. Pair this guacamole with some tortilla chips and a big michelada and you will have yourself one heck of a Cinco de Mayo celebration!

Roasted Pepper Guacamole

slightly adapted from Cooking Light

5 garlic cloves, unpeeled

1 medium red bell pepper

1/2 jalapeno pepper, seeded and finely chopped (more or less depending on preference)

2 tablespoons green onions, finely chopped

2 tablespoons fresh cilantro, chopped

2 teaspoons fresh lime juice

1/4 teaspoon kosher salt (additional to taste)

1 ripe avocado, peeled, seeded, and coarsely mashed

• Preheat oven to 450℉.
• Wrap garlic cloves in aluminum foil and bake for 15 minutes, or until soft.
• Set aside to cool, then remove skins and, in a medium sized bowl, coarsely mash with a fork.
• Preheat broiler.
• Slice pepper in half and remove seeds.
• Place skin side up on a foil lined baking sheet, and press down with hand to flatten.
• Broil for 15 minutes, turning frequently, until skin is blackened.
• Wrap pepper in the aluminum foil and let stand for 10 minutes.
• Peel skin off pepper and finely chop.
• Combine all ingredients to the garlic and stir well.