Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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.