Guacamole with blue corn chips

Guacamole with blue corn chips
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(Cook With Harish)

The avocado, first known as the ahuacate, has been  cultivated  and eaten in Mexico, Central America, and South America as far back as 500 BCE.In the early 20th century, our favorite mashable fruit Went by the unappealing name “alligator pear,” due to its bumpy green skin. The California Avocado Growers’ Exchange, a trade group, complained in a 1927 statement “That the avocado … should be called an alligator pear is beyond all understanding.” Alligator pear disappeared, and the fruit was called everything from calavo to butter pear to avocado pear before avocado finally stuck.

The western state accounts for nearly 90 percent of all avocados grown in the United States, with the bulk of farms centered in a five-county region of southern California. So lets Start famous Guacamole recipe steps by steps with blue corn tortilla

NUTRITION

  • CALORIES: 184.8kcal,
  • CARBOHYDRATES: 12.3g,
  • PROTEIN: 2.5g, FAT: 15.8g,
  • SATURATED FAT: 2.2g,
  • SODIUM: 305.5mg, 
  • FIBER: 7.6g, 
  • SUGAR: 1.7g
  • Guacamole

INGREDIENTS

  • 3 avocados, ripe
  • 1/2 small onion, finely Chopped
  • 2 Fresh tomatoes, Chopped
  • Fresh cilantro, chopped
  • 1 jalapeno pepper, seeds removed and finely Chopped
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • Salt to Taste
  • Touch of olive oil
  • Blue corn tortilla

INSTRUCTIONS

  1. Slice the avocados in half, remove the pit and skin and place in a mixing bowl. 
  2. Mash the avocado with a Spoon and make it as chunky or smooth as you’d like.
  3. Add the remaining ingredients and olive oil stir together.
  4. Serve with fried blue corn tortilla and garnish with pomegranate


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