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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 6 servings The following items or measurements are not included below: pepper |
||
| Calories 205 | ||
| Calories from Fat 159 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.8g | 27% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 11.8g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 591mg | 24% | |
| Potassium 667mg | 19% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 2.2g | ||
| Protein 2.8g | 5% | |
Easy Authentic Guacamole
By: Emily Elizabeth
My mom learned how to make this from a local of Guadalajara Mexico. It is very simple to make and quite delicious! It's always a big hit when I have guests over. Great for a margherita party! Serve with tortilla chips (try Healthy Baked Corn Tortilla Chips (Homemade)). Out of necessity, I have omitted the tomatoes and it still tastes great. I have also added a few tbsps of fresh chopped cilantro when I have it on hand.
SERVES 6
Ingredients
- 3 large ripe avocados (should give a little when squeezed)
- 2 teaspoons lime juice
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 plum tomatoes (~1 cup diced)
- 1 medium onion (~1 cup diced)
- 1 jalapeno
Directions
1
Discard the peels and seeds of your avocados and put the remaining flesh in a medium sized bowl. Add lime juice, salt and pepper and mash into the avocado with a fork or potato masher until smooth.2
Dice tomatoes, onion and jalapeño and stir into avocado mixture. Add more salt to taste.3
STORING: Put into serving dish and cover with plastic wrap so that the wrap is pressed directly on top of the guacamole (eliminating air exposure) and refrigerate until ready to serve.4
OPTIONAL PREP TIPS: Dicing Tomatoes - Half tomatoes then squeeze each half gently and use your fingers to get rid of seeds and excess juice then dice. Dicing Jalapeños - Slice the jalapeño in half lengthwise and pull out seeds and membrane. Slice lengthwise into long thin strips, then bunch the strips together and cut crosswise into very finely diced pieces. (Be sure to wash your hands and don't touch your eyes, I learned the hard way!).
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- Course > Appetizers > Dips
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- Main Ingredient > Vegetables
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
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- Preparation > Presentation > Finger Food
- Preparation > Technique > No Cook
- Occasion > Dinner Party
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Featured Reviews for This Recipe
From: MC Baker
On Jul 11, 2008
This is great guacamole. I used a bit of cumin too, and no pepper, but otherwise the same. Made for ZWT4
From: sassafrasnanc
On Jul 10, 2008
This is a WONDERFUL recipe! Love guacamole and this is the perfect amount of each ingredient! I served this onto a piece of seared tuna and it was delicious! Thank you so much. Made for ZWT4 while travelling around with my Babes.
From: Divaconviva
On Jul 9, 2008
GREAT Guac! And nice, clear directions. I've been making guacamole for years with fresh garlic, and no onions; but made as written, this recipe is a PERFECT balance of flavors! I used a jalapeno including the seeds, and the heat level was still fairly mild - for us. I served with organic blue corn tortilla chips. It was hard to stop eating this! Thanks for a great guacamole, Emily Elizabeth. Made for ZWT4 Zingo.
From: Andi of Longmeadow Farm
On Jul 8, 2008
Just such a great tasting guacamole and so darn pleasurable I thought I could easily have enjoyed the whole bowl full myself. I added a fresh jalapeno with a nice amount of heat to it, with the addition of lime juice to smooth the taste a truly great taste sensation. I kept to the recipe exactly adding diced Roma tomatoes from the garden. I could of added the "usual" suspects to this dish, but didn't~just followed what the recipe was and we couldn't of been more overjoyed. The salt really does bring out the true flavor of the avocado so this is a a must if salt is not a problem for you. Thank you Emily! Made for ZWT4 July 2008.
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