Ethnic Guacamole

Name: Ethnic Guacamole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 fresh chile de arbol peppers, or to taste; 3 avocados - peeled, pitted, and mashed (one pit reserved); 411 grams whole peeled tomatoes; 355 milliliters chopped fresh cilantro; 2 pinches garlic powder, or to taste; 1 lime, juiced; 2 Tbsps finely chopped onion; 59 milliliters chopped roma tomatoes; 6 servings salt to taste

Ethnic Guacamole requires around 30 minutes from start to finish. This recipe makes 6 servings with 188 calories, 3g of protein, and 15g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have cilantro, garlic powder, canned tomatoes, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Mexican food. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Oven

Toast chile peppers in the preheated until browned, about 7 minutes.

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Chili Pepper

Toast

Remove stems.

Mix avocados, onion, and roma tomatoes together in a bowl.

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Roma Tomato

Avocado

Onion

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Bowl

Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth.

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Canned Tomatoes

Chili Pepper

Garlic Powder

Cilantro

Salt

Equipment you will use

Blender

Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.

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Avocado

Tomato

Squeeze lime juice into avocado mixture and gently stir until evenly combined.

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Lime Juice

Avocado

Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

Ingredients you will need

Guacamole

Avocado

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

fresh chile de arbol peppers, or to taste 3

avocados - peeled, pitted, and mashed (one pit reserved)411grams

whole peeled tomatoes 355milliliters

chopped fresh cilantro 2pinches

garlic powder, or to taste 1

lime, juiced 2Tbsps

finely chopped onion 59milliliters

chopped roma tomatoes 6servings

salt to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.