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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.3 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 1.6 g

View full nutritional breakdown of (Salads) Guacamole Con Pimientos Rojos Asados calories by ingredient
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(Salads) Guacamole Con Pimientos Rojos Asados

Submitted by: RYEAXL1

Number of Servings: 4


    * Red Ripe Tomatoes, 4 cherry (remove)
    * Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
    * Peppers, hot chili, red, fresh, 0.25 pepper (remove)
    * Garlic, 2 cloves (remove)
    * Baby Carrots, raw, 100 grams (remove)
    * Scallions, raw, 2 tbsp chopped (remove)
    * Cilantro, raw, 2 tbsp (remove)
    * Basil, 2 tbsp (remove)
    * Lemon juice, 1 tbsp (remove)
    * Olive Oil, 2 1tsp (remove)
    * Avocados, California (Haas), 120 grams (remove)


1. Pour 2 tsp of olive oil into a large frying pan over medium-high heat. When hot, add shallots and cook, stirring often, 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden brown, about 45 minutes total.

Wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.

Preheat broiler.

Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop.
Add peppers, onions, avocados, tomatoes, scallions, cilantro, basil and lime juice to mashed garlic; stir well.

Season to taste with salt and pepper. Add 1 tsp olive oil.

Number of Servings: 4

Recipe submitted by SparkPeople user RYEAXL1.

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