Ethnic Guacamole

Read Reviews (2)

"My grandmother from Mexico taught me to make this. It has been passed down for many generations..." — nancyt

Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
Mix avocados, onion, and roma tomatoes together in a bowl.
Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

Kitchen-Friendly View

May 06, 2013

This is such a great gaucamole recipe! Thanks for sharing, will definitely make again. It was a crowd pleaser.

—rustykat84

Mar 12, 2013

This is great! I wish my grandma had taught me how to make this.

—chachi

2 Ratings

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ethnic Guacamole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 186
Calories from Fat: 134

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.