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You can jazz up guacamole with a leftover roasted or grilled red pepper. This recipe is super easy, healthy, vegan and gluten-free. You can make it spicy or mild - rustic or smooth, depending on how you like it. Serve it with crudités or on a piece of toast, in burgers, tortilla warps, tacos and so on.
Ingredients
- 2 ripe avocados
- Juice of 1 lime
- 1 small ripe tomato (or 2 cherry tomatoes)
- 1 roasted or barbecued red pepper, skinned
- 1 chilli pepper or ½ tsp cayenne
- 1 shallot or ½ red onion
- 1 small clove of garlic
- Small handful of fresh coriander or parsley
- Jalapeno pepper slices
- Salt & pepper
Instructions
- Cut the avocados in half, remove their stone and scrape out the flesh into a food processor.
- Roughly chop the tomato, garlic and the onion. De-seed the chilli, if used. Put these into the food processor, together with some coriander/parsley and the lime juice. Whiz until you get a coarse texture.
- Season with salt and pepper to your liking, taste it, and more lime juice if needed.
- Serve it with jalapeno slices.
Categories
- Meal Type: - Appetizer - Dips - Everyday - Leftovers - Lunch - Quick & Easy - Sauces - Side - Snacks - Supper
- Cuisines: - Tex-Mex
- Occasions: - Dinner Party - New Year - Parties - Picnic - Sports Food
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Paleo - Raw Food - Sugar Free - Vegan
- Skill Levels: - Easy
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