The great thing about guacamole is it's ability to be personalized. This is the basic recipe I use adding or subtracting as I go to fit my taste. If you want me heat add extra chilis, feeling the need to pucker well just add more lime juice, this is a jumping off point to make your own guacamole.
Halve and pit avocado, remove flesh. Dice 4 avacados, a medim dice works best. Take the flesh of 2 avacados add to mixing bowl, using a fork mash the avacados until smooth and creamy. This will become the base of your guacamole. Dice red onion and jalapeno into very small pieces. For less heat remove seeds and stems from jalapeno. Halve the tomatos, remove the seeds and pulp, dice. Rough chop the cilantro. Now using the mashed avacados for the base add ? of the red onin, all the jalapeno peppers, granulated garlic, mayonnaise, lime juice, and ? of the chopped cilantro. Give this a quick mix to incorporate. Now add the rest of your diced avocado and tomato, gently fold mixture. Taste and add salt, red onion, cilantro as needed. Enjoy with fresh chips
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 381 | ||
Calories from Fat: 282 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 59.2mg | 2 % | |
Potassium 1269mg | 33 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 12.2g | ||
Protein 5.5g | 8 % | |
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: 381
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