Instructions

1. Roast chile on the stove top until the outside chars and blackens. Let it cool and then wipe off the charred layer with a towel. Cut the stem off of the chile and slit it open. Using a knife, scrape off the seeds and discard them. Dice the roasted chile and place in a medium bowl.

2. Add remaining ingredients and mash together. Recipe creator Kate uses a bent fork to make it easy.

Serving Suggestions: Recipe creator Kate says, "Serve with everything!"

* 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.

Nutrition Information per Serving

Calories 160; Total Fat 11 g (Sat 1.5 g, Trans 0 g, Poly 1.5 g, Mono 8 g); Cholesterol 0 mg; Sodium 40 mg; Potassium 460 mg; Total Carbohydrates 11 g; Dietary Fiber 3 g; Total Sugars 2 g; Protein 3 g; Vitamin A 236 (IU); Vitamin C 50 mg; Calcium 12 mg; Iron 1.5 mg; Vitamin D 0 (IU); Folate 76 mcg; Omega 3 Fatty Acid 0.095 g

% Daily Value*: Vitamin A 4%; Vitamin C 80%; Calcium 0%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Comments

Keeping the Heat
If you can nor find Anaheim chiles use a few drops roasted chipotle from the bottle (Tabasco or Clement Jacques are ok)
Submitted By: JC - Mar 17, 2012

Have fun with it!
The great thing about this recipe is that you can try so many different versions and still wind up with a great guacamole. Use a white onion or yellow onion and have a completely different tasting guacamole. Try a different pepper or even better try a combination of peppers. A great recipe to make you own.
Submitted By: kate - Sep 16, 2010

Super recipe
I love avocados, and enjoyed this recipe. I didn't roast the chilis, though, I used them fresh. But I like things a little hotter than most.
Submitted By: Kingsley - Jul 27, 2010

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