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Guacamole Guanajuatense

Source: The Mexican Gourmet
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Active Time:  10 Minutes
Total Time:  10 Minutes
  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.
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
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

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 cups
Calories: 31
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 75mg
% Cal. from Fat: 58%
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