Ethnic Guacamole

Name: Ethnic Guacamole
Ingredients: 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

9 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
2

Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
3

Mix avocados, onion, and roma tomatoes together in a bowl.
4

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.
5

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.