When preparing the base guacamole recipe, omit the salt.
Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 degrees for 15 minutes, or until lightly browned.
Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers {drained, patted dry and diced}, 1/4 cup diced red onion, 1 diced jalapeno pepper {with or without seeds, depending on your heat tolerance} and 4 minced cloves of garlic into the base guacamole recipe.
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