Guacamole

Guacamole

Ready in 15 minutes
5 avg, 1 review(s) 100% would make again

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Guacamole comes from the Nahuatl word ahuacamolli meaning “avocado sauce”…well sort of. The Nahuatl word for Avocado (ahuacatl) means “testicle” because of its shape. Traditionally, Guacamole would not have Sour Cream, and would made in a Mortar and Pestle device known as a Molcajete and Tejolote which is more course than a Mortar and Pestle. I prefer the use of Haas Avocados because they are sweeter and do not as vein-ridden.


Ingredients

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6 ripe Haas Avocados; skinned, pitted, and cubed
2 cloves Garlic; minced
1/2 cup Yellow Onion; diced
2 large Jalapeño Peppers; seeded, diced
1/2 cup Sour Cream
1 cup Tomato; diced
1 tsp Salt
2 tsp Cumin
2 tbsp Lime Juice
2 tbsp Cilantro; chopped

Original recipe makes 10 Servings

Servings  

Preparation

In a large bowl, mash the Avocados.

Add the Garlic, Onion, and Jalapeños.

Now add the Sour Cream, and Tomatoes, and mix until no Sour Cream can be seen.

Add the remaining ingredients and mix well.

Garnish with fresh Cilantro and Lime Wedges

Credits

Added on Award Medal

dont forget to sprinkle on some soft mexican cheese photo by CCheryl CCheryl

Calories Per Serving: 32 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Always use Ripe Avocados. [I posted this recipe.]
deaghaidh 4 years ago
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