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Ethnic Guacamole

Nancy Zaininger Titus

"My grandmother from Mexico taught me to make this. It has been passed down for many generations..."
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Ingredients

30 m servings 186 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
  2. Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
  3. Mix avocados, onion, and roma tomatoes together in a bowl.
  4. 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.
  5. 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.

Nutrition Facts


Per Serving: 186 calories; 14.9 g fat; 14.5 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 111 mg sodium. Full nutrition

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Reviews

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This was easy and tastier than anything I've made before. I rate it a 5 but my wife and son said 4 - so 4 it is. We will be making it again. We didn't have the arbol peppers so next time we w...

Living in central California, I have had more variations of guacamole from different areas of Mexico than I can count. This is an authentic, delicious recipe worth doing again and again!

This is such a great gaucamole recipe! Thanks for sharing, will definitely make again. It was a crowd pleaser.

This is great! I wish my grandma had taught me how to make this.