Ethnic Guacamole
Ingredients
- Servings: 6
- 2 fresh chile de arbol peppers, or to taste
- 3 avocados - peeled, pitted, and mashed (one pit reserved)
- 2 tablespoons finely chopped onion
- 1/4 cup chopped roma tomatoes
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 1/2 cups chopped fresh cilantro
- 2 pinches garlic powder, or to taste
- salt to taste
- 1 lime, juiced
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 30 mins
- 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.
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