Introducing a delicious and flavorful recipe for Roasted Vegetable Guacamole! This scrumptious dip is perfect for snacking, parties or as a topping for tacos, nachos or chips. Packed with fresh ingredients and bursting with tangy and savory flavors, this guacamole is sure to be a hit among your family and friends.

To start, gather the following ingredients: ripe Roma tomatoes, a jalapeño pepper, avocados, limes, salt, ground cumin, chili powder, a medium onion, cilantro and garlic. These ingredients work harmoniously to create a mouthwatering guacamole that will leave your taste buds begging for more.

Begin by preheating your oven to 375º. Roast the Roma tomatoes in the oven for 7 to 10 minutes, until the skin is charred, giving them a smoky and rich flavor. Allow the tomatoes to rest for 5 minutes, then chop them into small pieces. Next, roast the jalapeño pepper in the oven for 3 to 5 minutes until the skin is charred. Remove the seeds and finely chop the jalapeño pepper.

In a small bowl, combine the diced avocados with freshly squeezed lime juice and toss to coat. This adds a zesty and tangy kick to the guacamole while keeping the avocados fresh and vibrant. Drain any excess lime juice and reserve it for later use.

Now it's time to season the guacamole. Add salt, ground cumin and chili powder to the avocado mixture, and mash to your desired consistency. The combination of these spices adds depth and complexity to the guacamole, creating a delightful balance of flavors.

Next, fold in the diced onions, roasted jalapeños, chopped tomatoes, cilantro and minced garlic. These roasted vegetables add a smoky and savory dimension to the guacamole, enhancing its overall taste and texture. The cilantro brings a refreshing and herbaceous note, while the garlic adds a subtle hint of pungency.

To finish, add the reserved lime juice to the guacamole, which adds a tangy and bright flavor that complements the other ingredients perfectly. Let the guacamole sit at room temperature for 1 hour before serving, allowing the flavors to meld together and intensify.

This roasted vegetable guacamole is a true crowd-pleaser, with its vibrant colors, bold flavors and creamy texture. It's perfect for gatherings, picnics or simply enjoying as a tasty and wholesome snack. Serve it with tortilla chips, fresh vegetables or as a condiment for your favorite Mexican-inspired dishes. Your taste buds will thank you!

Prep Time:  20 minutes   |    Cook Time:  10  minutes   |    Total Time:  30  minutes   |    Servings:  4

Ingredients:

• 2 Roma tomatoes
• 1 jalapeño pepper
• 4 avocados, halved, seeded and diced
• 3 limes, juiced
• ¼ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Cumin
• ¼ teaspoon  Stonemill  Chili Powder
• ½ medium onion, diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions:

1. Preheat oven to 375º.
2. Roast the tomatoes for 7 to 10 minutes or until skin is charred. Let rest for 5 minutes, then chop.
3. Roast the jalapeño for 3 to 5 minutes or until skin is charred. Remove seeds and finely chop.
4. In a small bowl, combine the avocados and lime juice, toss to coat. Drain any excess lime juice; reserve.
5. Add the salt, cumin and chili powder. Mash to desired consistency.
6. Fold in the onions, jalapeños, tomatoes, cilantro and garlic. Add reserved lime juice.
7. Let sit at room temperature for 1 hour before serving.

Recipe Courtesy of ALDI Test Kitchen