Anaheim Guacamole

Ingredients

• Servings: 6
• 4 anaheim chile peppers
• 3 roma (plum) tomatoes
• 1 onion, quartered
• 3 cloves garlic, peeled
• olive oil
• 4 ripe avocados from mexico
• 1/2 lemon, juiced
• 1/2 teaspoon lawry's® seasoned salt
• 1/4 teaspoon ground cayenne pepper
• coarsely ground black pepper
• 1/3 cup chopped fresh cilantro

Recipe

• preheat oven to 350 degrees f.
• place anaheim green chilies, tomatoes, onion, and garlic cloves in a bowl. toss with olive oil until evenly coated. place vegetables on a rimmed baking sheet. bake 10 minutes and remove garlic cloves; set aside for use in step 3. continue baking chilies, tomatoes, and onion until roasted and browned, about 35 more minutes.
• peel and seed chilies. remove outer skin from tomatoes. add all roasted ingredients to food processor; pulse to a chunky consistency. let mixture cool.
• mash avocados with a fork in a large bowl to a chunky consistency. add lemon juice, roasted salsa mixture, seasoned salt, cayenne pepper, dash of coarse black pepper, and chopped cilantro. stir until blended and serve.