- 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
- 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.
04/11/2018
recipepes.com
Ethnic Guacamole, recipe
PT15M
PT1H
5
455 calories
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