Simple, yet special, recipes for the home chef.

Roasted Red Pepper and Onion Guacamole

Roasted Red Pepper & Onion Guacamole - an Italian twist on the popular avocado dip. |

I know it’s hard to imagine having leftover guacamole. It seems unlikely, but it can happen….sometimes. Like if you overestimate your guacamole excitement, and make it with two avocados instead of one…when you only have two people eating it. I’ve done it, and that’s a lot of guacamole.

But have you seen this ingenious trick? It popped up on The Kitchen a few weeks ago, and has been taking the internet food world by storm ever since. Basically, you cover your leftover guac with a thin layer of water. Because avocados are almost pure (good) fat, it repels the water. The water hangs out on top and creates an airtight seal that totally prevents the guac from oxidizing and getting brown. When you’re ready to eat, you can either drain off the water, or just stir it right in. Your guacamole is bright green and as good as when you first made it! Apparently, guacamole can last for days this way. Brilliant.

Roasted Red Pepper & Onion Guacamole - an Italian twist on the popular avocado dip. |

I didn’t have any leftovers from the following recipe. It’s a slightly different take on traditional guac – sort of an Italian take, if you will. Instead of tomatoes, I used roasted red pepper for sweetness and color. I also roasted red onion for a little caramelized goodness. And instead of traditional jalapeno, I spiced it up with red pepper flakes. Ole! / Ciao!

Roasted Red Pepper & Onion Guacamole - an Italian twist on the popular avocado dip. |

Roasted Red Pepper and Onion Guacamole

Yield: Makes about 2 cups

Prep Time: 10 minutes

Cook Time: 43 minutes


  • Nonstick cooking spray
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 red onion, cut into 1/2-inch pieces
  • 2 avocados, peeled and pitted
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 1/4 cup chopped cilantro
  • 2 tablespoons sour cream or Greek yogurt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • Tortilla chips for serving


  1. Preheat oven to 400 degrees F. Spray large rimmed baking pan with cooking spray. Spread bell pepper and onion in single layer on pan; lightly spray with cooking spray. Roast 40 to 45 minutes or until vegetables are deep brown, stirring every 15 minutes.
  2. Place avocados in medium bowl, lightly smash with fork. Add remaining ingredients, including roasted red pepper and onion; stir until well combined. Serve immediately.

This recipe originally appeared here on the Naturebox blog.


4 Responses to “Sangria Party Week 2: Appetizers”

  1. Gourmet Getaways — August 13, 2014 at 11:38 am

    Fab party food! Yummo!

    Gourmet Getaways


  2. Courtney @ Neighborfood — August 14, 2014 at 9:47 am

    So I want to go to your parties. Dang this spread looks good! I think the shawarma wings sound fantastic, but maybe people didn’t want to be licking their fingers. Wouldn’t have stopped me! :)


    • Lori Yates replied: — August 17th, 2014 @ 9:53 pm

      Hmmmm, maybe leaving a bowl of wet naps next to the wings would have encouraged more takers? Next year!

  3. hubstown — August 18, 2014 at 2:18 pm

    My personal favorite was the wings – great idea with the simple dusting of shwarma spice!  The crowd favorite had to be either the taco salad wonton cups or the stuffed mushrooms.  All of the appetizers went over really well and created a wonderful “base” for the sangria intake.


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