Guacamole with Ancho Chili’s

983

This guacamole uses a food processor to make the preparation quick and easy. If you don’t have a food processor, don’t worry. You can chop all the vegetables using a knife and you can mash the avocados using a mash potato masher.

5 from 1 vote

Guacamole with Ancho Chili

Chips and Dips Great Appetizer for all Guests
Servings 2 people
Prep Time 10 minutes
Total Time 10 minutes

Equipment

Ingredients

  • 2 whole Avocados pitted
  • ½ whole Onion rough dice
  • 1 whole Vine Ripe Tomato rough dice
  • 1 tbsp(s) garlic ground
  • ½ bunch Cilantro rough chop
  • 2 dry Ancho Chili's
  • 2 ounce(s) Olive Oil
  • 1 to taste Sea Salt and Pepper
  • ½ whole Lemon
  • ½ whole Lime

Instructions

  • Clean and wash all vegetables.
  • Place the tomato, onion, garlic, cilantro, ancho chili's and olive oil in food processor and pulse down till all ingredient's combine to a texture chunkiness of choice.
  • Open the food processer and add the avocados, lemon, lime juice, salt and pepper.
  • Pulse the avocados till you achieve desired thickness of your guacamole. Transfer the guacamole into a bowl, add chips and serve.

Video

Notes

Easiest way to open an avocado take chef’s knife to center of the avocado, using pit as a guide turn avocado 360 degrees around your knife and separate 2 halves. Feel free to send a message for custom recipes for your needs or questions.
Author: Nikolaos Saragias
Calories: 352kcal
Course: Appetizer
Cuisine: Mexican
Keyword: Appetizer, Chips, Guacomole

Nutrition

Calories: 352kcal

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