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.

Bill

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange Anaheim chile peppers on a baking sheet.

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  • Roast under the preheated broiler until chiles turn from bright green to dull green with some charred sections, about 5 minutes per side.

  • 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.

  • 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

175 calories; protein 2.6g 5% DV; carbohydrates 11.9g 4% DV; fat 14.9g 23% DV; cholesterolmg; sodium 203.9mg 8% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2014
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 delicious on it's own and on tacos fajitas and the usual dishes you would put guac on. It shined when we used it on hamburgers the next day and even ate them on our frittata. Definitely worth trying. Thanks for sharing this unique recipe. Read More
(4)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2014
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 delicious on it's own and on tacos fajitas and the usual dishes you would put guac on. It shined when we used it on hamburgers the next day and even ate them on our frittata. Definitely worth trying. Thanks for sharing this unique recipe. Read More
(4)
Rating: 5 stars
10/10/2014
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. Read More
(2)