Roasted Garlic, Poblano, And Red Pepper Guacamole

1. Preheat oven to 450°F.

2. Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.

3. Preheat broiler.

4. Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. Place pepper halves, skin sides up, on a foil lined baking sheet, flatten with hand.

5. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.

6. Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.

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Nutrient	Quantity
Total fats	0.1009 g
Protein	0.2571 g
Carbohydrates	1.9412 g
Energy	7.7733 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0045 g
Water	27.3857 g
Aspartic acid	0.0115 g
Calcium, Ca	11.9817 mg
Lutein + zeaxanthin	169.595 g
Fiber, total dietary	0.4158 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	507.625 g
Niacin	0.0952 mg
Vitamin A, RAE	42.4417 g
Arginine	0.0015 g
Riboflavin	0.0093 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0037 g
Glutamic acid	0.0068 g
Stigmasterol	0.06 mg
Sodium, Na	3.7842 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0006 g
Total lipid (fat)	0.1009 g
Manganese, Mn	0.0369 mg
Fructose	0.4378 g
Proline	0.003 g
Fatty acids, total saturated 16:0	0.009 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0076 g
Sucrose	0.0768 g
Choline, total	1.5334 mg
Sugars, total	0.8818 g
Serine	0.0035 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	0.0021 g
Vitamin B-6	0.0224 mg
Selenium, Se	0.1169 g
Ash	0.1512 g
Fatty acids, total saturated 18:1 undifferentiated	0.0094 g
Pantothenic acid	0.0483 mg
Phenylalanine	0.0011 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.0127 mg
Betaine	0.0202 mg
Thiamin	0.0091 mg
Methionine	0.0002 g
Iron, Fe	0.135 mg
Carbohydrate, by difference	1.9412 g
Phosphorus, P	6.8092 mg
Folate, total	7.5733 g
Alanine	0.0024 g
Valine	0.0011 g
Fatty acids, total saturated 18:2 undifferentiated	0.0099 g
Glycine	0.0011 g
Carotene, alpha	0.72 g
Glucose (dextrose)	0.3516 g
Fatty acids, total saturated 14:0	0.0011 g
Zinc, Zn	0.0536 mg
Isoleucine	0.0002 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.0145 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.0016 g
Tocotrienol, alpha	0.005 mg
Vitamin A, IU	850.0017 IU
Folate, DFE	7.5733 g
Tryptophan	0.0002 g
Vitamin C, total ascorbic acid	5.9435 mg
Phytosterols	0.1 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 20:0	0.0004 g
Tyrosine	0.0002 g
Vitamin K (phylloquinone)	34.0038 g
Fatty acids, total saturated	0.0165 g
Histidine	0.0002 g
Fatty acids, total monounsaturated	0.0102 g
Threonine	0.0002 g
Folate, food	7.5733 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	0.1095 mg
Magnesium, Mg	4.1667 mg
Lysine	0.0016 g
Potassium, K	50.44 mg
Cystine	0.0002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Avocado	1	0	0	0
Red bell pepper	1	0	0	0
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	6	0	0	0
Green Onion	0.25 cup	4.7925	1.0188	0.0834
lime juice	2 teaspoons	2.5208	0.849	0.0071
kosher salt	0.25 teaspoon	0	0	0
poblano pepper	1	0	0	0