Skip to main content New<> this month
Get the Allrecipes magazine

Crocodile Guac

Rated as 5 out of 5 Stars

"I'm constantly asked to make this. I think the ingredient that makes it popular is the Anaheim chile pepper. Use tortilla chips or other chips to dip or add to other food."
Added to shopping list. Go to shopping list.


40 m servings 175
Original recipe yields 12 servings


{{model.addEditText}} Print
  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange Anaheim chile peppers on a baking sheet.
  2. Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side.
  3. Transfer chiles to a resealable plastic bag; seal and steam peppers until skin loosens from pepper flesh, about 10 minutes. Carefully open the bag and pull charred skin from the chiles and scrape and remove the seeds. Slice chiles lengthwise and chop.
  4. Mix chiles, avocados, tomatoes, onion, cilantro, lime juice, garlic, salt, and pepper together in a bowl, lightly mashing the avocados while stirring, until blended but before the avocados turn to mush.

Nutrition Facts

Per Serving: 175 calories; 14.9 11.9 2.6 0 204 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

This is a very good twist on the classic. I used canned peppers but the flavor didn't seem to be compromised. The flavor was certainly enhanced by the earthy flavor of the peppers. This was deli...

Oh my, this Croc Guac is good! Can't stay out of it. I'm not sure this will serve 12, heck I can eat 6 servings myself. The Anaheim chiles are the key ingredient. Thanks for the keeper Bill.