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This easy six-ingredient homemade guacamole gets a kick of flavor from chilies that are fire roasted on the grill before combining with garlic, fresh lime juice and cilantro. Serve with grilled meats and as a dip for tortilla chips.
Serving Size: 2 tablespoons
1 pound assorted fresh chilies, such as poblano, Fresno and jalapeño, stemmed and seeded
2 ripe avocados, coarsely mashed
1 cup diced ripe tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon Lawry's® Garlic Salt with Parsley
Grill chilies over medium-high heat 10 minutes or until charred, turning occasionally. Cool slightly then chop.
Mix chilies and remaining ingredients in medium bowl until well blended.
Storage Tip: If making ahead, press a piece of plastic wrap on the surface of the guacamole to prevent guacamole from turning brown. Refrigerate until ready to serve.
(Amount per serving)