Roasted Tomatillo and Jalapeno Guacamole

A flavorful blend of roasted vegetables and seasonings transforms refrigerated guacamole into a stylish appetizer.

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  • Makes: 16 servings
  • Prep: 15 mins
  • Chill: Up to 24 hrs
  • Roast: 20 mins 450°F

Roasted Tomatillo and Jalapeno Guacamole

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Directions

  1. Preheat oven to 450 degrees F. Arrange tomatillos and jalapenos, cut sides down, in a shallow baking pan. Add onion. In a small bowl combine oil, garlic, and cumin; brush vegetables with oil mixture. Roast, uncovered, about 20 minutes or until lightly charred; cool.
  2. Chop roasted vegetables; drain off any liquid. In a medium bowl stir lime peel and lime juice into guacamole.
  3. Transfer guacamole mixture to a serving bowl. Top with chopped vegetables. Sprinkle with toasted pumpkin seeds. Serve with lime wedges, vegetable dippers, and/or tortilla chips.

From the Test Kitchen

Make-Ahead Directions:

Prepare vegetables as directed in Step 1. Cover and chill for up to 24 hours.

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Nutrition Facts (Roasted Tomatillo and Jalapeno Guacamole)

  • Per serving:
  • 69 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 1 mg chol. ,
  • 71 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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