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
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PREP
20 mins
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COOK
10 mins
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READY IN
30 mins
Directions
- Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
- Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
- Mix avocados, onion, and roma tomatoes together in a bowl.
- 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.
- 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