Total Time
Prep 15 mins
Cook 0 mins

A zesty twist on guacamole. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition


  1. Heat chili peppers in oven until skin blisters; wash in cold water, peel and remove seeds, chop fine.
  2. Mince tomato.
  3. Add onions and minced tomato to the roasted peppers.
  4. Peel avocados; remove seeds, mash and add to the chopped vegetables.
  5. Season with salt to taste and mayonnaise or french dressing.