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Nutrition Facts
Serving Size 1 (132g) Recipe makes 8 servings
Calories 169
Calories from Fat 133		(78%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 556mg		15%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 7.4g	29%
	Sugars 1.4g
Protein 2.4g		4%
detailed view... how is this calculated?

Holy Guacamole! an Authentic Mexican Snack.

Recipe #369631 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: CHILI SPICE
May 5, 2009

Creamy, rich and a huge hit served with tortilla chips ( fantastic paired up with Fresh Mexican Tomato Salsa - Pico De Gallo ) or as an accompaniment to your favorite mexican fare.

SERVES 8 , 4 cups (change servings and units)

Ingredients

4 ripe avocados, fork smashed
2-3 garlic cloves, roasted and mashed
1/2 sweet onion or red onion, diced
1/2 lemon, juice of (or more to taste)
1/4 cup fresh parsley or cilantro, chopped
1 serrano pepper (optional) or jalapeno pepper, seeded and finely chopped (optional)
salt (to taste)
1 ripe tomato, seeded and chopped (medium size)

Directions

1
In a bowl fork smash the avocado with the roasted garlic until you have reached the desired consistency. Add in the onion, lemon juice, parsley or cilantro, hot pepper (if using), tomato and salt. Mix well and taste. Cover tightly and refrigerate, you may need to stir before eating as the avocados can oxidize on the air exposed areas (turns grey in color).
2
Note: **Always add the tomato last as if you decide to mash the mixture some more you won't mash the tomatoes into pulp and juice.
3
Great served along side recipe#286463 !

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Featured Reviews for This Recipe

From: Sheynath

On Sep 2, 2009

Great guacamole! I used a clove of raw garlic as well as the roasted cloves, because we love garlic. I used the serrano chili and cilantro. I like the chunky texture of fork-smashing. Made excellent appetizer with chips.

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From: JanuaryBride

On Aug 16, 2009

Very nice! I felt the roast garlic (I used How to Roast Garlic) made it a bit too mild/sweet, so I added extra minced raw garlic and it was perfect. I used sweet onion and jalapeno; used parsley option as well (I already burned up the cilantro in the herb garden). Serving this evening atop some taco soup! Thanks for posting. Made for AUS/NZ recipe swap July 2009.

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From: Chef floWer

On Aug 3, 2009

Yum! We are Guacamole fans and this recipe didn't let us down, the roast garlic gave it great flavour, I like how the sharpness of a raw garlic wasn't there, roasting the garlic made it sweet. I used a regular green pepper and the heat was perfect for all of the family. Thank you CHILI SPICE

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