Basic guacamole is great but that doesn’t mean you can’t add a few twists here and there to add variety and, perhaps, even make it better. Doddie once told me how a little garlic could make guacamole flavors pop, I tried adding a little grated garlic to my guacamole and, yes, Doddie is so right.
But why stop with garlic? Why not add a bit of smoky sweetness too? So, I threw in a couple roasted peppers to my guacamole. It’s added work, yes, but totally worth the effort. That smoky flavor does wonders.
Now, I don’t think I’ll go back to basic guacamole again. Ever.
- 2 medium-sized or 3 small ripe avocados
- 3 ripe and juicy tomatoes
- 2 red onions
- 2 bell peppers (a.k.a. capsicum)
- 2 to 3 bird’s eye chilis
- ½ tsp. of grated garlic
- juice of 1 and ½ limes or lemons
- salt, to taste
- cracked black pepper, to taste
- chopped cilantro, as much or as little as you like
- Roast the bell peppers, cool, skin, scrape off the seeds and roughly chop (see detailed instructions and illustration).
- Scoop out the avocado flesh, roughly chop and place in a mixing bowl.
- Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.
- Peel and roughly chop the red onions; add to the avocado and tomatoes.
- Finely slice the bird’s eye chilis.
- Add the roasted peppers and chilis to everything else in the bowl.
- Throw in the garlic, cilantro, salt and pepper.
- Squeeze in the lime or lemon juice. Stir lightly just until blended.
- Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.