Ethnic Guacamole

1. 1

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

2. 2

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

3. 3

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

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.