Guacamole Recipe
roasted tomato and bell pepper sauce until charred. finished with olive oil, thyme and feta.
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Ingredients
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Guacamole Base
Roasted Tomato and Bell Pepper Sauce
Method
Guacamole Base
- 1
Prepare Avocados
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 2
Mash Avocados
Use a fork or potato masher to mash the avocados to your desired consistency (smooth or chunky).
- 3
Add Flavorings
Stir in lime juice, minced garlic, salt, and black pepper until well combined.
Roasted Tomato and Bell Pepper Sauce
- 4
Preheat Oven
Preheat your oven to 425°F (220°C).
- 5
Prepare Vegetables
Wash and cut the Roma tomatoes in half and the bell peppers into quarters, removing seeds and stems.
- 6
Roast Vegetables
Place the tomatoes and bell peppers on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the preheated oven for about 25-30 minutes or until charred.
- 7
Blend Sauce
Once roasted, transfer the vegetables to a blender or food processor. Blend until smooth. Stir in fresh thyme leaves and adjust seasoning as needed.
- 8
Finish with Feta
Transfer the roasted sauce to a serving bowl and fold in crumbled feta cheese. Adjust seasoning with salt and pepper to taste.