Crocodile Guac Recipes

Steps:

• For dip, place the first 4 ingredients in a food processor; process until smooth. Cut avocados lengthwise in half around the seed; remove seeds. Reserving skins, carefully scoop out avocado and add to bean mixture; process until blended., For crocodile heads, fill avocado skins with dip. If desired, add pepper pieces for teeth, radish and olive slices for eyes, olives for noses, and cucumbers and peppers for bodies. Serve with assorted vegetables.

Steps:

• Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange Anaheim chile peppers on a baking sheet.
• Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side.
• Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop.
• Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.