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Nutrition Facts
Serving Size 1 (165g) Recipe makes 6 servings
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%
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Gluten Free BBQ

Emily Elizabeth

Easy Authentic Guacamole

Recipe #287183 | 15 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Emily Elizabeth
Feb 20, 2008

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 (change servings and units)

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
Wash and discard the peels and seeds of your avocados and put the remaining flesh in a medium sized bowl.
2
Add lime juice, salt and pepper and mash into the avocado with a fork or potato masher until smooth.
3
Dice tomatoes, onion and jalapeño and stir into avocado mixture. Add more salt to taste.
4
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.
5
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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Featured Reviews for This Recipe

From: staceymoreman

On Apr 27, 2009

Finally a recipe that does not add dairy ! This is the way we make it here in Texas- keep it simple and let the flavor of the avocado be the star !

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From: Lindy Chef

On Jan 19, 2009

This was great guacamole! I helped my mom make it and we thought it could use some garlic so we added one chopped clove. We served it with cheese quesadillas and we had some salsa along and it was great. Thanx.

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From: petlover

On Jan 5, 2009

wonderful guacamole-so easy-i made this as directed and i served it ith store-bought chips-thanks emily.

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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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