A recipe contest winner, this is a classic guacamole with a little heat from roasted Anaheim chile.
California’s Best Guacamole
Total Time: 20 min
Prep Time: |
Vitamin A 236 (IU); Vitamin C 50 mg; Calcium 12 mg; Iron 1.5 mg; Vitamin D 0 (IU); Folate 76 mcg; Omega 3 Fatty Acid 0.095 g
% Daily Value*: Vitamin A 4%; Vitamin C 80%; Calcium 0%; Iron 8%
Ingredients1 Anaheim chile 1 heirloom tomato, diced small 1 clove garlic, minced 1 sweet onion, diced small 4 ripe, Fresh California Avocados, seeded and peeled 1 lime, juice only Salt and pepper, to taste
- Roast chile on the stove top until the outside chars and blackens. Let it cool and then wipe off the charred layer with a towel. Cut the stem off of the chile and slit it open. Using a knife, scrape off the seeds and discard them. Dice the roasted chile and place in a medium bowl.
- Add remaining ingredients and mash together. Recipe creator Kate uses a bent fork to make it easy.
Serving Suggestions: Recipe creator Kate says, “Serve with everything!”
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados