My mom makes the best guacamole by adding store-bought salsa to avocado, seasoning it with salt and pepper, and adding some magical pixie dust that no one else—me included—seems to be able to quite replicate. So I stopped trying to make guac as good as hers and came up with my own guacamole seasoned with roasted green chiles and cilantro instead of tomato and onion. It's great with chips, on tacos, or any other way you might use guacamole.
- 1 jalapeno or other green chile (or about 1 Tablespoon canned chopped green chile)
- 3 avocados
- 1 small clove garlic (optional)
- 1/2 cup cilantro leaves (loosely packed)
- 1 Tablespoons lime juice
- Dash fine sea salt
- Roast chile by either toasting it directly over the flame on a gas stove or under a broiler, turning frequently. Let sit 5 or 10 minutes, pull off the charred skin, remove stem end and seeds, and mince.
- Meanwhile, pit avocados, scoop out flesh, and mash in a medium bowl. Mince garlic and finely chop cilantro. Add to avocado with lime juice and minced chile. Stir to combine. Add salt and pepper to taste.
- Serve immediately or store with plastic wrapped pressed directly to its surface to prevent browning and chilled.
Craving something different? Try one of these guacamole recipes instead.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||7 g|