Guacamole fans in Southern California really love their guacamole recipes. This one features California Avocados, roasted poblano chile, classic stir-ins and generous portions.
The “So Cal” Guacamole
Nutritional Highlights (per serving)
|7||ripe, medium Fresh California Avocados|
|1/4||cup||Red onion, chopped|
|1||roasted poblano chile, chopped|
|salt & 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
- In a large mixing bowl, coarsely mash avocados, leaving some chunks.
- Add the remaining ingredients and mix.
- Season with salt & pepper.
Serve with fresh, warm tortilla chips.
Try with a locally brewed Southern California beer or a Southern California wine.
*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.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
Vitamin A 30 mcg; Vitamin C 46 mg; Calcium 34 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 182 mcg; Omega 3 Fatty Acid 0.25 g
% Daily Value*: Vitamin A 4%; Vitamin C 50%; Calcium 2%; Iron 10 %; Vitamin D 0%