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Ingredients
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2 fresh chile de arbol peppers, or to taste
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3 medium avocados - peeled, pitted, and mashed (one pit reserved)
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2 tablespoons finely chopped onion
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¼ cup chopped roma tomatoes
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1 (14.5 ounce) can whole peeled tomatoes
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1 ½ cups chopped fresh cilantro
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2 pinches garlic powder, or to taste
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salt to taste
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1 lime, juiced
Directions
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Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
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Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
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Mix avocados, onion, and roma tomatoes together in a bowl.
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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.
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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.
Nutrition Facts (per serving)
186 | Calories |
15g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 186 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 11% |
Sodium 111mg | 5% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 8g | 29% |
Total Sugars 3g | |
Protein 3g | 7% |
Vitamin C 59mg | 66% |
Calcium 46mg | 4% |
Iron 2mg | 9% |
Potassium 759mg | 16% |
* 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.