Time: 15 min.
Complexity: easily
Servings: 2

This guacamole is from chef Jeff Rossman. His restaurant, Terra, is located in the heart of California, where the best avocados are grown. Guacamole is best prepared as close to serving as possible. If you make it a little ahead of time, transfer it to a container and store it with a piece of plastic wrap directly on the surface. With a subtle flavor of chili powder and poblano pepper, this guacamole contains only 150 calories, is low in salt (less than 140 mg), and is an excellent source of vitamin C (15% of the RDI) and potassium (484 mg), which helps reduce the risk of kidney stones and normalize blood pressure.

Ingredients:

• 7 ripe fresh avocados, peeled
• 1/4 cup chopped cilantro
• 1/4 cup chopped tomatoes
• 1/4 cup chopped red onion
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 tsp chili powder
• 1 roasted poblano chile, chopped
• 1 tbsp. minced garlic

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Avocado, guacamole sauce, poblano pepper, tomatoes, cilantro, lime juice, chili seasoning, cumin

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Preparation:

Step 1
• In a large bowl, mash the avocado until it forms a coarse, chunky paste. Add the remaining ingredients and mix well. Season with salt and pepper.
Step 2
• Serve with fresh, warm tortilla chips. Pair with beer or California wine.

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