Roasted Red Pepper Guacomole (Red Pepper Avocado dip)

Red Pepper Guacomole (Avocado and red pepper dip)Want a quick and easy dip that is sure to please everyone at your party? You cannot go wrong with this one! This is easy and yet ‘dynamite’!  Hot halopeno balanced with the sweetness of the roasted red peppers and mixed with creamy smooth avocado!  It tastes best as a chunky dip – so even better right? No need to blend! LOL!  15 minutes is what it takes to make this one and it has become a mandatory dip at all my parties due to popular demand! I always make it at the fag end of all my cooking (for the party) as it hardly takes time plus that way it will stay fresh as the crowd starts pouring in!

Only one word of caution – Make a really big batch as everyone will be on this one and before you know it you will have an empty bowl! 🙂

I am bringing this dip to Fiesta Friday and Foodie Fridays this week.

Roasted Red Pepper Guacomole (Red Pepper Avocado dip)

  • Servings: Makes about 3 cups
  • Time: About 15-20 minutes
  • Difficulty: Easy
  • Print


  • 1 medium Red Pepper
  • 1 Ripe avocado, cut into small pieces
  • 1 small halopeno pepper, chopped fine (remove seeds if you cannot handle the heat)
  • 1/2 of a medium red onion, finely chopped
  • 1/2 of a medium tomato(vine red preferred), chopped fine
  • 2 tbsp tomato salsa ( any store bought good brand )
  • 1 tbsp extra virgin olive oil
  • 1 tsp red vine vinegar
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp chipotle chilli seasoning (optional)
  • 1 tsp medium hot taco sauce (optional)
  • handful of fresh cilantro leaves, finely chopped
  • salt to taste


Heat oven to Broil setting.

Take a tray and line with Al foil. Take the red pepper and cut into half length wise and brush with oilve oil on all sides and place on the tray. Place the tray on the upper rack and broil for about 7-8 minutes. (After about 5 minutes turn the pepper to roast all sides)

Remove from oven and cover the red pepper with foil and set aside for a couple minutes.

Meanwhile, take a medium size bowl (could be your serving bowl for the dip) and add all the other ingredients (other than the red pepper). Then open the foil and chop the red pepper into small pieces and add that to the bowl too and mix well using a spoon.

Serve with warm tortilla chips!

DSC_0046 DSC_0047 DSC_0048 IMG_0109 IMG_0110 IMG_0112

Share this post!
Follow by Email

0 thoughts on “Roasted Red Pepper Guacomole (Red Pepper Avocado dip)

  1. Pingback: Thanksgiving Corn Pudding (Steamed) | Fiesta Friday #43 | The Novice Gardener

Leave a Reply

Your email address will not be published. Required fields are marked *