Roasted Garlic and Red Pepper Guacamole

One of our very favorites! The key is roasted garlic which adds a mellow quality we enjoy.  The green chile and lime provide a brightness and the roasted red peppers offer a slightly sweet complement to the other ingredients. A very heart healthy food, this dish is low in cholesterol, high in vitamins and contains mostly monounsaturated oils which are the “heart healthy” fats. 

Calories 35, Protein 1g, Fat 3.5g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 115mg, Carbohydrate 2g, Vitamin A 4%, Vitamin C 20%.

2 garlic cloves, roasted and minced

1 avocado, pitted and mashed with fork

1 Roma tomato, diced

1 tsp. BUENO^® Chopped Extra Hot Green Chile,
   cooked to 165˚

½ tsp. kosher salt

2 scallions, diced
Juice of ¼ of a lime 

2 Tbsp. roasted red bell peppers, minced
    (you may use jarred roasted red peppers,
    packed in olive oil as a shortcut)     

1. Heat small non-stick skillet to medium high.
2. In skillet, toast unpeeled garlic cloves about 15 minutes, turning as garlic chars slightly.  Allow to cool.
3. Remove dry skins from garlic. Mince roasted garlic.
4. Combine mashed avocado, garlic, tomato, green chile, salt, scallions and lime juice.
5. Roast red bell peppers, mince, arrange on top and serve. 

Makes about seven 1.2 oz. (2 Tbsp.) servings.