Guacamole with garlic and roasted peppers

Guacamole With Garlic and Roasted Peppers

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Author Connie Veneracion


  • 2 medium ripe avocados or 3 small
  • 3 ripe and juicy tomatoes
  • 2 red onions
  • 2 bell peppers (a.k.a. capsicum)
  • 2 to 3 bird’s eye chilis
  • 1/2 teaspoon grated garlic
  • juice of 1 and 1/2 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.
  • Guacamole with garlic and roasted peppers
  • 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.
  • Guacamole with garlic and roasted peppers
  • Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.