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Guacamole Recipe

Cookstr
Course: Cold Appetizer
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Guacamole

Photo by: Joseph De Leo

In 1993, my dear friend Bobby Collins got me hooked on guacamole; therefore, he is the inspiration for this recipe. As the title boasts, this guacamole is indeed perfect: perfect in panini, perfect with tortilla chips, perfect with salads, and especially perfect when a frozen margarita is served alongside!

Yield: Makes about 2 cups (500 ml)

INGREDIENTS
  • 2 large avocados, peeled and pitted
  • 1 tbsp (15 ml) sour cream, mayonnaise or ranch dressing 
  • 3 plum (Roma) tomatoes, seeded and chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • ¼ cup (50 ml) finely chopped red onion 
  • 1 tbsp (15 ml) chopped fresh cilantro 
  • 2 tbsp (25 ml) freshly squeezed lime juice 
  • Salt and freshly ground black pepper

Directions

1. In a bowl, roughly mash avocados. Stir in sour cream. Gently fold in tomatoes, jalapeños, garlic, onion, cilantro and lime juice. Season to taste with salt and pepper.

Notes

For easier guacamole, substitute ½ cup (125 ml) of your favorite salsa or fresh pico de gallo for the tomatoes, jalapeños, garlic, red onion and cilantro.

I enjoy making and serving guacamole in a molcajete, the traditional Mexican version of a mortar and pestle.


© 2008 Tiffany Collins
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/4 cup and 1/8 teaspoon added salt per serving.

93kcal (5%)
14mg (1%)
11mg (19%)
18mcg RAE (1%)
324mg
19mg
1g
1g
4g
6g
1mg (0%)
297mg (12%)
1g (6%)
8g (12%)
0mg (2%)
FROM THE KITCHEN OF...

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