Best 3 Roasted Poblano Guacamole With Garlic And Parsley Recipes

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Roasted poblano guacamole with garlic and parsley is a vibrant and flavorful dish that is perfect for any occasion. The smokiness of the roasted poblanos pairs perfectly with the creamy avocado, while the garlic and parsley add a touch of freshness and brightness. This guacamole is sure to be a hit at your next party or gathering.

Let's cook with our recipes!

POBLANO GUACAMOLE



Poblano Guacamole image

Provided by Molly O'Neill

Categories     easy, quick, condiments

Time 45m

Yield 1 cup

Number Of Ingredients 5

2 fresh green poblano chilies
2 ripe avocados, peeled and sliced
2 tablespoons lime juice
1/2 teaspoon salt
1 medium red tomato, peeled, seeded and chopped

Steps:

  • Roast the poblano chilies under a broiler, turning as they get charred. Place them in a closed plastic bag to steam for five minutes. Peel off their skins under cold running water.
  • Split the chilies lengthwise and remove stems and seeds. Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth. Pour into a bowl and stir in the salt and tomatoes. Adjust seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 3 grams

ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE



Roasted Garlic, Poblano, and Red Pepper Guacamole image

Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip.

Provided by justtakealook82

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

6 garlic cloves
1 red bell pepper
1 poblano pepper
1/4 cup green onion, finely chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons lime juice
1/4 teaspoon kosher salt
1 avocado, ripe, peeled, coarsely mashed

Steps:

  • Preheat oven to 450°F.
  • Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
  • Preheat broiler.
  • Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. 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 bag, seal. Let stand 10 minutes. Peel and finely chop.
  • Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.

Nutrition Facts : Calories 54.8, Fat 3.9, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 5.2, Fiber 2.6, Sugar 0.9, Protein 1.1

ROASTED POBLANO AND ROASTED GARLIC SALSA



Roasted Poblano and Roasted Garlic Salsa image

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions.

Provided by Rita1652

Categories     Sauces

Time 1h

Yield 7 12 ounce jars

Number Of Ingredients 14

1/2 tablespoon olive oil
1 large vidalia onion, onionsonion diced (3 cups)
1 habanero, very finely minced (can use more to kick up the heat)
1/2 head roasted garlic, Roasted Garlic & Pearl Onions With Herbs
1 tablespoon brown sugar
8 cups diced tomatoes, seeds and liquid discarded
4 roasted poblano peppers, stemmed seeded and diced (1 cup, To make check out Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers..)
1/4 cup fresh basil, minced
fresh cilantro, minced (a mixture of the herbs as great as well)
1 teaspoon cumin
1 teaspoon salt
1 fresh lime juice (2 tablespoon)
3/4 cup vinegar
6 ounces tomato paste

Steps:

  • In a large pot heat oil.
  • Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
  • Add remaining ingredients and bring to a boil then simmer for 15 minutes.
  • Adjust seasoning and place in hot sterilized jars.
  • Process in a hot water bath for 15 minutes to seal.

Nutrition Facts : Calories 163.1, Fat 2.5, SaturatedFat 0.3, Sodium 1180.6, Carbohydrate 34.5, Fiber 7.9, Sugar 17.4, Protein 5.1

Tips:

  • To choose the right poblano peppers, look for ones that are dark green, firm, and have smooth skin. Avoid peppers that are wrinkled or have blemishes.
  • Roasting the poblano peppers enhances their flavor and makes them easier to peel. You can roast them over an open flame, on a grill, or in the oven.
  • Once the poblano peppers are roasted, let them cool slightly before handling them. This will help prevent the skin from sticking to your hands.
  • When peeling the poblano peppers, use a sharp knife to make a slit down the side of the pepper. Then, use your fingers to gently peel away the skin.
  • To make the guacamole, use ripe avocados that are firm but not too soft. This will help ensure that the guacamole has a creamy texture.
  • Add a variety of seasonings to the guacamole to taste, such as salt, pepper, garlic, onion, and cilantro.
  • Serve the guacamole immediately or store it in the refrigerator for later. Guacamole can be stored for up to 3 days in the refrigerator.

Conclusion:

Roasted Poblano Guacamole with Garlic and Parsley is a delicious and versatile dip that can be enjoyed as an appetizer, snack, or side dish. It is easy to make and can be tailored to your own taste preferences. With its smoky flavor and creamy texture, this guacamole is sure to be a hit at your next party or gathering.

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