Description
My grandmother from Mexico taught me to make this. It has been passed down for many generations…
Ingredients
- 2 fresh chile de arbol peppers, or to taste
- 3 medium avocados – peeled, pitted, and mashed (one pit reserved)
- 2 tablespoons finely chopped onion
- ¼ cup chopped roma tomatoes
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 ½ cups chopped fresh cilantro
- 2 pinches garlic powder, or to taste
- salt to taste
- 1 lime, juiced
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6