Starters, Snacks, Light Meals



Red Pepper and Sun Dried Tomato Guacamole | Print |
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Makes about 3 cups
  • 4 large ripe avocados
  • ½ cup Frontera Tomatillo Salsa
  • ½ a small red onion, grilled or sautéed and diced  
  • ¼ cup small-diced roasted red peppers
  • ¼ cup small-diced drained, oil-packed sun-dried tomatoes
  • ¼ cup chopped fresh cilantro
  • Salt to taste
  • Tortilla Chips or cut veggies

 

  1. Cut avocados in half by rotating the knife all the way around the pit. Twist the two halves apart, then scoop out the pits.  With a spoon, scoop the pulp into a large bowl. Coarsely mash with the spoon or a potato masher.
  2. Stir in the salsa, onion, peppers, tomatoes, cilantro and salt to taste. Serve with tortilla chips or cut veggies.
 

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