My grandmother from Mexico taught me to make this. It has been passed down for many generations...
Ingredients
- chili de árbol peppers: 2 piece (to taste, fresh)
- medium avocados - peeled, pitted, and mashed (one pit reserved): 3 piece
- onion: 2 Tbsp (finely chopped)
- Roma tomatoes: 0.25 cup (chopped)
- whole peeled tomatoes: 1 can (14.5 ounce can)
- ½ cups chopped fresh cilantro: 1 piece
- pinches garlic powder: 2 piece (to taste)
- salt: (to taste)
- lime: 1 piece (juiced)
Metric Conversion
Stages of cooking
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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.
