• 1 red bell pepper
• 1 yellow bell pepper
• 1 poblano pepper
• 5 garlic cloves, peeled
• 1 teaspoon olive oil
• 4 to 5 avocados, peeled and seeded
• Juice of 1 lime
• 1/4 cup chopped red onion
• 1 teaspoon salt
• 1/4 cup chopped fresh cilantro

Roast the peppers at 400 degrees or on a grill until the skin is blistered and spotted black; let cool. Skin, seed, and dice the peppers. Combine the garlic and olive oil on a small piece of foil; roast along with the peppers until the outside is a caramel brown. Combine the avocados, roasted garlic and lime juice in a medium mixing bowl. Mash with a fork, leaving some small chunks, if desired. Stir in the peppers, red onion, salt and cilantro. Add more lime juice, if desired.

Yield: 3 cups.