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Roasted pepper guacamole

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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the avocados in half, remove their stone and scrape out the flesh into a food processor.
  2. 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.
  3. Season with salt and pepper to your liking, taste it, and more lime juice if needed.
  4. Serve it with jalapeno slices.