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Guacamole Guanajuatense

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Source: The Mexican Gourmet

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Makes 2 cups

In this recipe devised by Claudia Alfaro de Petriccioli, fruits and vegetables are combined with the avocado, and the pomegranate seeds add a touch of color. This recipe, from La Cocina Regional de Mexico published by the Bancomer Volunteer group, has been translated with the kind permission of Maria Eugenia R. E. de Guajardo.

RECIPE INGREDIENTS

2 ripe avocados, pitted and skinned

1 clove garlic, minced

4 guavas, seeded and cut into 1/2-inch cubes

2 firm peaches, skinned and cut into 1/2-inch cubes

1 cup cucumbers, minced

1 onion, minced

3 tablespoons minced cilantro

1 teaspoon salt, or to taste

Seeds from 1 large pomegranate, for garnish

Guacamole Guanajuatense Recipe at Cooking.com

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DIRECTIONS

Put the avocados and garlic in a glass bowl and mash with a fork. Add the remaining ingredients except the pomegranate seeds and mix well. Add more salt to taste, and garnish with the pomegranate seeds.

Use the guacamole to stuff roasted, peeled green chiles or serve with pieces of chicharron (pork crackling) or tortillas.

Serving Size = 1 Tablespoon

Nutrition Facts per Serving
Yield: Yield: Makes 2 cups

Calories:

Fat. Total:

Fiber:

Carbohydrates, Total:

Sodium:

75mg

% Cal. from Fat:

58%

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