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Recipe Provided By the California Avocado Commission
Mention the Southwest and visions of endless skies, scenic buttes and sugar cube pueblos crowd our minds. So do palate-tingling memories of the robust, corn- and chile-based cuisine.
ripe, Fresh California Avocados, seeded and peeled
lemon, sliced thinly (with peel on), then cut in small dice
large cloves garlic, chopped finely
medium jalapeño pepper, chopped finely (use more or less to taste)
ground cumin, or to taste
- Coarsely mash (DO NOT PUREE) avocados.
- Fold in remaining ingredients.
*To roast corn, soak 1 ear in water for 1 hour. Remove husk and silk. Roast on the rack in a 375 degree F oven, turning occasionally, until kernels appear slightly shriveled. Substitute well drained canned corn that has been blotted with a towel, if preferred.
Serve with blue corn tortilla chips.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Nutrition Information Per Serving: Calories 170; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 310 mg; Potassium 462 mg; Total Carbohydrates 12 g; Dietary Fiber 7 g; Total Sugars 1 g; Protein 3 g; Vitamin A 158 IU; Vitamin C 14 mg; Calcium 18 mg; Iron 1 mg; Vitamin D 0 IU; Folate 79 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 4%; Vitamin C 25%; 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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