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1. Roast the chiles, about 5 to 10 minutes in ungreased skillet over medium heat. When softened mash them into a coarse puree, using a mortar, or finely chop them. Place in large bowl.
2. Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with chiles. Chop the tomatoes into small bits-skin, seeds and all. Add to the bowl along with the cilantro.
3. Scoop out avocado flesh and add to bowl. Use either potato masher or back of a large spoon to mash the avocado flesh into a coarse pulp, mixing int the other ingredients as you go.
4. Season with salt, usually a scant teaspoon, then add lime juice and taste again. Continue seasoning until guacamole has enough zip.
5. Cover and refrigerate about 1 hour before eating. Sprinkle with chopped onion, cilantro and radish slices.
Makes about 2 ? cups, serving 6 as appetizer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 8 | ||
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Calories: 29 | ||
Calories from Fat: 8 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 261.9mg | 7 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 3.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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