4-5 ea. Avocados From Mexico, halved, pitted, & peeled
1/2 ea. red onion, finely diced
Cilantro, finely chopped
1/2 ea. lime, juiced
1 T. extra virgin olive oil
1 t. roasted granulated garlic
1 ea. blood orange, segmented
1 T. roasted pistachios, finely chopped
In a small bowl, combine the vinegar, sugar, and salt; mix until the sugar and salt are completely dissolved.
Place habanero chiles and tomatoes into vinegar mixture. Refrigerate for at least 1 hour.
Place the orange segments on a baking sheet and lightly char with a blow torch.
In a large bowl, mash the avocados until chunky-smooth.
Fold in red onions, cilantro, lime juice, olive oil, and granulated garlic until well combined. Top with orange segments and marinated habanero chiles and tomatoes.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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The Heat Is On Guacamole
Amount Per Serving 18
Calories 100 Calories from Fat 0
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 140mg 6%
Total Carbohydrates 7g 3%
Dietary Fiber 3g 12%
Total Sugars 3g
Includes 1g Added Sugars 3%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Iron 0.36mg 2%
Potassium 270mg 6%
* Percent Daily Values are based on a 2000 calorie diet.
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