YIELD: 3 cups
PORTION (Serving Size): 3 oz.

1. Start by preparing the roasted green bell pepper.  Turn the broiler to high.  Cut the pepper in half right down the middle.  Discard the seeds and stem.  Rub the outside skin of the pepper with a little olive oil and place both halves cut side down on a baking tray and place in the oven to roast for approximately 5 – 10 minutes or until the skin of the pepper is blistered and slightly charred.  Remove the pepper from the oven and place in a bowl covered with plastic wrap and let it steam for approximately 15 minutes.  After 15 minutes remove the plastic wrap and carefully pull the skin off the roasted pepper.   Small dice the pepper and place in the refrigerator to cool.

2. Place the Supreme Avocado Pulp into a medium sized mixing bowl and add the roasted green bell pepper, diced Granny Smith apple, chopped parsley, Texas Pete Hot Sauce, lime juice, red pepper flakes, extra virgin olive oil and season with salt and pepper. Mix well.  Place in an airtight container and refrigerate until you are ready to use.