Recipe courtesy of California Avocado Commission

THE "SO CAL" GUACAMOLE (Sponsored)

This guacamole by Chef Jeff Rossman, whose Terra Restaurant is in the heart of California Avocado country (San Diego, CA), is a great tasting guacamole with a little kick from chili powder and poblano chile. You will enjoy this guacamole all the more knowing it is low sodium (less than 140 mg), only 150 calories, an excellent source of Vitamin C (15% DV) and 484 mg of potassium. The Dietary Guidelines for Americans recommend consuming a diet that's rich in potassium, which blunts the effect of salt on blood pressure and may also reduce the risk of developing kidney stones and possibly bone loss as we get older.
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  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 Quart
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Ingredients

7 ripe, Fresh California Avocados, seeded and peeled * (See Cook's Note)

¼ cup chopped cilantro

¼ cup chopped tomato

¼ cup chopped red onion

2 Tbsp. lime juice

1 tsp. cumin

1 tsp. chile powder

1 roasted poblano chile, chopped

1 Tbsp. minced garlic

Salt & pepper to taste

Directions

  1. 1.In a large mixing bowl, coarsely mash avocados, leaving some chunks.
  2. 2.Add the remaining ingredients and mix.
  3. 3.Season with salt & pepper.
  4. Serving Suggestions: Serve with fresh, warm tortilla chips.
  5. Beverage Pairings: Try with a locally brewed Southern California beer or a Southern California wine.

Cook’s Note

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.