Base Guacamole
by Terri1954
Guacamole dips
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INGREDIENTS
- 4 avocados ; skins and pits removed
- 4 tsp Lime Juice
- 1/2 tsp Ground cumin
- 1 tsp Salt
- 1/4 tsp Ground black pepper
INSTRUCTIONS
In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix-in combinations. Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combined with the acid of the lime juice, should prevent the guacamole from browning.
Variations:
Sweet heat bacon guacamole: Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange 1/2 pound of bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 degrees for 20 minutes, or until the bacon is lightly browned, crisped and the sugar has carmelized. Let the bacon cool, then cut it into bite size chunks. Mix a splash of hot sauce (more or less, to taste) into the base guacamole recipe, then mix in three quarters of the chopped candied bacon. Sprinkle the remaining bacon over the guacamole, then serve.
Roasted fresh salsa guacamole: When preparing the base guacamole recipe, omit the salt. Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic power, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed backing sheet and roast at 425 degrees for 15 minutes, or until lightly browned. Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers (drained, patted dry and diced), 1/4 cup diced red onion, 1 diced jalapeno pepper (with or without seeds, depending on your heat tolerance) and 4 minced cloves of garlic into the base guacamole recipe.
Chipotle corn guacamole: In a medium skillet over medium-high, heat 1 tablespoon of olive oil. Add 1/4 cup diced red onion, 1 cup of corn kernels, (if canned drain them very well) and 3 minced cloves of garlic. Saute for 2 minutes, then remove from the heat and let cool. Stir in 1 diced canned chipotle pepper (packed in adobo sauce). Stir the mixture into the base guacamole recipe, as well as 1 tablespoon (more or less, to taste) of the adobo sauce from the can.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (69g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 108 | ||
| Calories from Fat: 89 (82%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.8g | 13 % | |
| Saturated Fat 1.4g | 7 % | |
| Monounsaturated Fat 6.6g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 7mg | 0 % | |
| Potassium 329mg | 9 % | |
| Total Carbohydrate 5.9g | 2 % | |
| Dietary Fiber 4.5g | 18 % | |
| Sugars, other 1.4g | ||
| Protein 1.4g | 2 % | |
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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. |
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Calories per serving: 108
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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