RECIPE TITLE "Guacamole Guanajuatense Recipe"
Source: The Mexican Gourmet,
Courtesy of Cooking.com
Makes 2 cups---easy
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
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.
Makes 2 cups
Facts per Serving
Calories: 31 Fat: 2g Carbohydrates: 4g
Cholesterol: 0mg Sodium: 75mg Protein: 0g
Fiber: 1g % Cal. from Fat: 58% % Cal. from Carbs: 52%