A recipe contest winner, this is a classic guacamole with a little heat from roasted Anaheim chile.
California’s Best Guacamole
Nutritional Highlights (per serving)
|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|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%