Mexicans are split into two camps when it comes to guacamole: those who always add lime juice and those who absolutely do not. Many Sonoran friends shout “Never!” at the mere suggestion. Having grown up in the pro-lime camp in Mexico City, I was filled with skepticism before trying versions from the deep Mexican north, but what a pleasant surprise. The creamy and nutty avocado takes a deserving central role in Sonoran guacamoles. What won me over was the combination of two chiles: roasted Anaheim, with its tart, fresh, peppery flavors, and raw serrano, with its grassy taste and heat. (I hate to admit it, but this guacamole really needs no lime.)
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|Serving Size: 1 cups (4 to 6 servi|
|Recipe Makes: 3 cups (4 to|
|Calories from Fat: 265 (82%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 789.4mg||27 %|
|Potassium 981.2mg||26 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 3.7g|
|Protein 4.1g||6 %|
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Calories per serving: 322
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