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Guacamole Recipe

Cookstr
Course: Cold Appetizer, Hors D'oeuvre
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Guacamole

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This popular dip, which has its origins in Mexico, can also be used as a condiment for grilled meats and seafood.

Yield:
Makes 6 appetizer servings, 12 condiment servings

INGREDIENTS

  • 3 large, ripe avocados

  • Juice of ½ lime
  • ½ onion, finely chopped
  • 1 medium tomato, seeded and minced
  • 1 or 2 fresh hot red chiles, seeded and finely chopped
  • 2 tbsp chopped cilantro, plus a few sprigs to garnish
  • Salt
  • 2 tbsp sour cream (optional)

Directions

1. Pit and skin the avocados. Place the flesh in a medium bowl and combine with a fork or potato masher until the mixture is mashed but somewhat chunky.

2. Add the lime juice then the onion, tomato, and chiles. Mix well, then stir in the cilantro. Season with salt to taste.

3. Fold in the sour cream, if using. Mound the guacamole into a serving bowl, garnish with cilantro sprigs, and serve immediately. If you cannot serve the guacamole immediately, cover it with plastic wrap, pressing it directly on the surface of the guacamole.

Notes

Good with tortilla chips.

Prepare ahead:

Chop the onions, tomato, garlic, and chiles in advance but do not combine with the avocado until just before serving.


© 2008 Dorling Kindersley
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings, 1/8 teaspoon added salt per serving and does not include optional sour cream.

84kcal (4%)
8mg (1%)
7mg (11%)
9mcg RAE (0%)
276mg
16mg
1g
1g
4g
5g
0mg (0%)
295mg (12%)
1g (5%)
7g (11%)
0mg (2%)
FROM THE KITCHEN OF...

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