We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.
Ingredients:
1 Lg. ripe avocado
5 roasted jalapenos, peeled and seeded
1 head roasted garlic
2 ½ tsp. prepared horseradish
Juice from ½ lime
¼ tsp. granulated sugar
Instructions:
To roast the jalapenos and garlic. Preheat oven to 425ºF. Roast jalapenos in oil and put on a foil-lined baking dish in the oven. Slice the bottom off the head of garlic. Drizzle with oil and wrap in foil. Place in oven with jalapenos. Roast for 20 – 25 minutes, turning jalapenos over once during roasting period. Leave garlic in oven for an additional 15 minutes. Remove jalapenos and place in a sealed container until cool enough to handle. Peel and seed jalapenos and place in a medium sized mixing bowl. Remove garlic from oven and squeeze the head, emptying the contents into the bowl with jalapenos. Slice avocado in half, remove seed and set aside. Use a spoon to remove the avocado meat from the peel and add it to the bowl along with the rest of ingredients. Use a fork or pastry cutter to smash ingredients together to desired consistency. Use as a dip for tortilla chips or as a spread on roast beef, chicken or turkey sandwiches.