Avocado Dip with Roasted Peppers

6 ripe Avocados mashed
1 Red Pepper Roasted or you could use Green Peppers I used 1/2 of each
1 bottle Salsa Verde 16 oz. medium heat
1 cup cilantro and then chopped
1/2 teaspoon Tabasco Sauce (optional)
Juice from one lime
1 can Black Beans drained and rinsed

Combine all ingredients refrigerate until ready to use.

1 bag Tortilla Chips of your choice.

Adapted from a recipe from debbieworthenavocadodip

Home grown Cilantro

Mashed Avocado

Finished Salsa

Roasted Peppers

You could use these methods in any recipe calling for roasted peppers.

We wanted to try two different methods of removing the skins after roasting the peppers first was the paper bag steam method and the second was the plastic ziplock bag steam method for removing skins. They both worked well for removing the skin. (You could also use Saran Wrap instead of ziplock bag.)

Red Pepper

Place pepper on gas stove grid cover, over medium heat until blackened. Move pepper every 30 seconds to blacken evenly. They will make a lot of popping noises.

Place roasted pepper in the paper bag and roll closed let pepper steam to help remove skin about 10 minutes.

Run cold water over pepper to remove skin. Remove all the blackened skin. (You could also rub of blackened skin with a paper towel or use a knife to cut it off.)