California’s Best Guacamole

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Total Time: 20 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 160
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 40mg
Total Carbs 11g
Dietary Fiber 3g
Total Sugars 2g
Protein 3g
Potassium 460mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A recipe contest winner, this is a classic guacamole with a little heat from roasted Anaheim chile.

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Serves: 8

1 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
  1. 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.
  2. 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.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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