San Diego cuisine is a rich melting pot of ethnic flavors including Southwestern spices and ingredients, which complement the buttery taste of genuine California avocados in this delicious “San Diego Growers Guacamole” recipe.
- 1 cup frozen corn kernels, thawed in boiling water for 5 minutes, drained well
- 2 Anaheim or jalapeno chilies, stemmed, halved lengthwise, seeded
- ¼ medium red onion, cut into pieces
- 1 tbsp olive or vegetable oil
- 2 ripe, large genuine California avocados, peeled and seeded
- 4 tbsp fresh lime juice
- 2 tbsp Tomatillo Salsa
- ¼ cup chopped cilantro
- 2 tsp kosher salt
- ½ tsp freshly ground pepper
- hot pepper sauce (optional)
- tortilla chips
- Preheat oven to 450 °F and line a baking sheet with foil, coat with cooking spray.
- Toss corn, chile and Onion pieces with oil in large bowl, then spread single layer on prepared baking sheet.
- Roast for 15-20 minutes, until vegetables are lightly browned.
- When cool, peel chilies if desired, and chop chilies and Onion finely.
- Set aside with roasted corn.
- In large mixing bowl, coarsely mash avocados with limejuice.
- Stir in chopped roasted chilies and Onion, corn, salsa, and cilantro.
- Season to taste with salt, pepper and a few drops ofhot pepper sauce if desired.
- Transfer guacamole to serving bowl and serve with colorful tortilla chips.
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