Halloween is next week, and we are having our annual family Halloween bash! Last year, we had seventy-two people at our house! That is a lot of mouths to feed, so I need lots of food. Each year, I make my famous Chili and Raspberry Razzle (in a brain mold, of course), as well as a few salads, but I wanted something new and different for our guests to try. I wanted my dish to be a little bit “gory” too, and the yummy “Pumpkin Brains” fit the theme, without being too gross!
Because I had so many things to get for the party, I stopped to my local Smart & Final to pick up a few Halloween party supplies. All the ingredients for this dish were purchased at Smart & Final, as well as the pumpkin and the black and orange Halloween tortilla chips. I also got a great deal on bags of Children’s Time candy, Mars and Snickers miniatures, candy corn, and some black and orange plates and napkins.
This recipe is great because it’s easy to make. You just roast the peppers, then mix fresh salsa with the other ingredients, and place it in the top of a pumpkin. From start to finish, the guacamole takes 25 minutes to make. To save time right before your party, you can carve the pumpkin in advance. Since this was just a trial run of the recipe, I carved the pumpkin right before I made the guacamole. My husband cut the lid off the top, and I scooped out the “guts”, carved the face, and washed the outside of the pumpkin. Make certain that you cut the hole in the top of the pumpkin wide enough, so you can comfortably set your dish inside the top.
- 3-4 Green Thumb Mini Sweet Peppers
- 1 Can Black Beans
- 3 Avocados
- 1 c. Montecito Medium Salsa Fresca
- 1 Bag of Mission Halloween Tortilla Chips
- 1 Medium Pumpkin
- 1/2 of a Medium Lime
Preheat the oven to 425 degrees. Cut the peppers in half, scoop out the seeds, and wash. Place the wet peppers on a foil-lined baking sheet and spritz the peppers with olive oil spray.
Place in the oven and roast for about 15 minutes. Remove the pan from the oven, and place the peppers in a plastic baggie. Seal the baggie and let the peppers “steam” for about 10 minutes.
Open the can of black beans, pour off the liquid, and rinse the beans in a strainer.
Measure the salsa into a large bowl.
Add one cup of the beans. Remove the peppers from the baggie, and slowly peel off the outer skin. Chop the peppers into small chunky pieces. Place the peppers in the bowl with the beans. Wash and peel the avocados. Cut the avocado into 1 inch pieces, and add to the bowl.
Squeeze the juice of half a lime over the mixture.
The lime adds a zippy flavor and keeps the avocado from browning too quickly. Mix everything together and place in a small bowl. Serve immediately, or seal and place in the refrigerator. Do not store in the refrigerator more than three hours, or the avocado will brown.
To serve, place a few battery operated candles in the pumpkin, place the pumpkin on a large try, and place the bowl of guacamole in the top of the pumpkin. Serve with the Halloween tortilla chips.