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Preheat oven to 425°F. Line a large rimmed baking sheet with foil; set aside. Quarter, stem and seed the peppers. Place pepper quarters, cut-sides down, in the prepared pan. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving garlic head whole, remove any loose, papery outer layers. Place head, cut-end up, on a double thickness of foil. Drizzle with oil. Bring foil up around garlic and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.
Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Bring foil up around pepper quarters and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, gently pull skins off pepper pieces and discard. When garlic is cool enough to handle, squeeze garlic paste out of the individual cloves.
In a food processor, combine roasted pepper quarters and the garlic paste. Cover and process until nearly smooth. Add avocados, lemon zest, lemon juice, salt and crushed red pepper. Cover and pulse until mixture is slightly chunky, scraping sides of bowl as needed. Transfer to a serving bowl; stir in tomatoes. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.