California Avocado season has ended.

The "So Cal" Guacamole

Total time:


Prep time:


Cook time:


Nutritional Highlights (Per serving) See Full
150 Calories
14 g Fat
6 g Fiber
10 mg Sodium
9 g Carbs



Serves: 14

7 ripe, Fresh California Avocados, seeded and peeled
1/4 cup chopped cilantro
1/4 cup chopped tomato
1/4 cup chopped red onion
2 Tbsp. lime juice
1 tsp. cumin
1 tsp. chile powder
1 roasted poblano chile, chopped
1 Tbsp. minced garlic
As needed salt & pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a large mixing bowl, coarsely mash avocados, leaving some chunks.
  2. Add the remaining ingredients and mix.
  3. Season with salt & pepper.

Yields: 1 quart

Serving Suggestions:
Serve with fresh, warm tortilla chips.

Beverage Pairings:
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

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 Sugar 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.

About the author

Chef Jeff Rossman, Terra Restaurant & Bar


(19 Ratings)