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!
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 (only $2.99), and the black and orange Halloween tortilla chips. I also got a great deal on several items (which will be featured in this weeks ad) I need for the party, such as bags of Children's Time candy, Mars and Snickers miniatures, and First Street lollipops. I also grabbed a few bags of candy corn, and some black and orange plates and napkins.
|Fresh ingredients from Smart & Final #ChooseSmart|
- 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.
|See the glow from the candles coming up through the dish?|
I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final #CBias #SocialFabric #ChooseSmart but my opinions are 100% my own.