Roasted Poblano and Toasted Pecan Guacamole

Serves: 8


1 1/2 tsp. olive oil
1 fresh poblano chile
1/3 cup shelled pecans
4 ripe Fresh California Avocados
1/2 cup minced sweet onion
3 Tbsp. fresh lime juice
1/4 cup chopped cilantro leaves
1 roma tomato, seeded and finely diced
1/4 tsp. toasted and ground cumin seed
1 tsp. kosher salt
1/4 tsp. Freshly ground pepper

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit