- 7 ripe, Fresh California Avocados, seeded and peeled
- ¼ cup chopped cilantro
- ¼ cup chopped tomato
- ¼ cup chopped red onion
- 2 Tbsp. lime juice
- 1 tsp. cumin
- 1 tsp. chile powder
- 1 roasted poblano chile, chopped
- 1 Tbsp. minced garlic
- Salt & pepper to taste
- In a large mixing bowl, coarsely mash avocados, leaving some chunks.
- Add the remaining ingredients and mix.
- Season with salt & pepper.
Yields: 1 quart
Serve with fresh, warm tortilla chips.
Try with a locally brewed Southern California beer or a Southern California wine.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
Nutrition Information per Serving
Nutrition Information Per Serving: Calories 150; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 10 mg; Potassium 484 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 1 g; Protein 2 g; Vitamin A 407 IU; Vitamin C 9 mg; Calcium 16 mg; Iron 1 mg; Vitamin D 0 IU; Folate 79 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 2%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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