The “So Cal” Guacamole

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Nutritional Highlights (per serving)

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31 g
Total Fat
20 g
Total Carbs
4 g
170 mg
 The "So Cal" Guacamole

Guacamole fans in Southern California really love their guacamole recipes. This one features California Avocados, roasted poblano chile, classic stir-ins and generous portions.


Serves: 6
  ripe, medium Fresh California Avocados
1/4  cup  cilantro, chopped
1/4  cup  tomato, chopped
1/4  cup  Red onion, chopped
Tbsp.  lime juice
tsp.  cumin
tsp.  chile powder
  roasted poblano chile, chopped
Tbsp.  garlic, minced
    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


  1. In a large mixing bowl, coarsely mash avocados, leaving some chunks.
  2. Add the remaining ingredients and mix.
  3. Season with salt & pepper.

Serving Suggestions:
Serve with fresh, warm tortilla chips.

Beverage Pairings:
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.

Calories 350
Total Fat 31 g
Trans Fat 0 g
Saturated Fat 4 g
Monounsaturated Fat 19 g
Polyunsaturated Fat 3.5 g
Total Carbs 20 g
Dietary Fiber 14 g
Total Sugar 2 g
Protein 4 g
Cholesterol 0 mg
Sodium 170 mg
Potassium 1078 mg

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Jeff Rossman

Chef Jeff Rossman, Terra Restaurant & Bar

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