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      RECIPE TITLE "Guacamole Guanajuatense Recipe"
    Source: The Mexican Gourmet,
    Courtesy of Cooking.com

    yieldsMakes 2 cupstime---difficultyeasy

    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

      RECIPE METHOD

    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.

      Nutrition Facts
    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%

     

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