Directions:
- Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
- Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
- Mix avocados, onion, and roma tomatoes together in a bowl.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.94 Kcal (707 kJ) | ||
| Calories from fat | 136.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.12g | 23% | |
|---|---|---|---|
| Sodium | 9.84mg | 0% | |
| Potassium | 553.49mg | 12% | |
| Total Carbs | 11.22g | 4% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 8.05g | 32% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 1.2mg | 7% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 79.98 Kcal (335 kJ) | ||
| Calories from fat | 64.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 23% | |
|---|---|---|---|
| Sodium | 4.66mg | 0% | |
| Potassium | 262.04mg | 12% | |
| Total Carbs | 5.31g | 4% | |
| Sugars | 0.84g | 7% | |
| Dietary Fiber | 3.81g | 32% | |
| Protein | 1.12g | 5% | |
| Vitamin C | 7.7mg | 27% | |
| Iron | 0.6mg | 7% | |
| Calcium | 9.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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