Ingredients

• 2 freshs chile de arbol peppers , or to taste
• 3 medium avocados - peeled , one pit reserved
• 2 tablespoons finely chopped onion
• 0.25 cups chopped roma tomatoes
• 1 , 14.5 ounce
• 1.5 cups chopped fresh cilantro
• 2 pinches garlic powder , or to taste
• salt to taste
• 1 lime , juiced

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
2. 2 Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
3. 3 Mix avocados, onion, and roma tomatoes together in a bowl.
4. 4 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.
5. 5 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 per serving