Ethnic Guacamole

My grandmother from Mexico taught me to make this. It has been passed down for many generations…

Original recipe makes 6 servings

Ingredients

2 fresh chile de arbol peppers, or to taste
3 avocados – peeled, pitted, and mashed (one pit reserved)
2 tablespoons finely chopped onion
1/4 cup chopped roma tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 1/2 cups chopped fresh cilantro
2 pinches garlic powder, or to taste
salt to taste
1 lime, juiced

  • PREP

    20 mins

  • COOK

    10 mins

  • READY IN

    30 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
  2. Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
  3. Mix avocados, onion, and roma tomatoes together in a bowl.
  4. Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
  5. Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

Nutrition

Calories: 186 kcal
Carbohydrates: 14.5 g
Cholesterol: 0 mg
Fat: 14.9 g
Fiber: 8.2 g
Protein: 3.3 g
Sodium: 175 mg