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Roasted Pepper Guacamole
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| Recipe courtesy Emeril Lagasse, 2007 Prep Time: 10 min * Inactive Prep Time: 10 min * Cook Time: 10 min Ingredients | |
| 2 | Hass Avocado |
| 4 | Poblano Peppers |
| 3 | Jalapeno |
| ¼ cup | Olive Oil |
| ½ cup | Red Onion |
| 1/2 cup | Cilantro Leaves |
| 2 | Limes |
| 6 cloves | Garlic |
| 2 tsp | Kosher Salt |
| 1/8 cup | Water |
Roast poblano peppers (peeled and seeded) and jalapenos (peeled and seeded) on oiled baking sheet in oven at 400F for 20 minutes.
In a blender, combine the avocado (seeded and flesh removed from peel) with the roasted poblano and jalapeno peppers, olive oil, chopped onion, cilantro leaves, the lime juice, garlic, kosher salt and the water. Puree until smooth.
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