Ingredients
- 3 cups baguette, sliced into 1” cubes, toasted
- 3 each Roma tomatoes
- 8 cloves garlic, skin on
- 3/4 cups almonds, sliced, toasted
- 3 each red bell peppers
- 1 1/2 each Avocados from Mexico, pitted
- 3 teaspoons Sherry vinegar
- 1 1/2 tablespoons smoked paprika
- 3 teaspoons salt
- 1/2 teaspoons cayenne pepper
Instructions
- Roast tomatoes and garlic until tender, about 30 minutes.
- Cool, peel and seed tomatoes, peel garlic. Set aside.
- On a grill pre-heated to medium-high heat, char bell peppers on all sides, and char avocado halves, flesh side down, with skin on. Cool and peel peppers, remove seeds, and remove skin from avocado. Set aside.
- In a food processor, process all ingredients until smooth.
- Refrigerate until use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
