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Name: Guacamole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tablespoon White Onion Finely Chopped (Paste); 1 Tablespoon Fresh Cilantro Chopped (Paste); 2 teaspoons Jalapenos Finely Chopped (Paste); 1 teaspoon Salt (Paste); 3 whole (medium) Hass Avocados Ripe but firm; 3 tablespoons Diced tomatoes; 2 tablespoons Fresh Cilantro Chopped and packed; 1 tablespoon White Onion Finely Chopped

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INGREDIENTS

1 Tablespoon White Onion ; Finely Chopped (Paste)
1 Tablespoon Fresh Cilantro ; Chopped (Paste)
2 teaspoons Jalapenos ; Finely Chopped (Paste)
1 teaspoon Salt ; (Paste)
3 whole (medium) Hass Avocados ; Ripe but firm
3 tablespoons Diced tomatoes
2 tablespoons Fresh Cilantro ; Chopped and packed
1 tablespoon White Onion ; Finely Chopped

INSTRUCTIONS

Make the chile paste: Grind the onion, cilantro, jalapenos, and salt together in a molcajete bowl until all the ingredients are very finely ground.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of you "non-knife" hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro and onion and fold in gently. Check and add salt if necessary. Serve immediately, right from the molcajete (or bowl), with the chips and tortillas.

NOTES

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Guacamole

1 Tablespoon White Onion Finely Chopped (Paste)
1 Tablespoon Fresh Cilantro Chopped (Paste)
2 teaspoons Jalapenos Finely Chopped (Paste)
1 teaspoon Salt (Paste)
3 whole (medium) Hass Avocados Ripe but firm
3 tablespoons Diced tomatoes
2 tablespoons Fresh Cilantro Chopped and packed
1 tablespoon White Onion Finely Chopped

Make the chile paste: Grind the onion, cilantro, jalapenos, and salt together in a molcajete bowl until all the ingredients are very finely ground. 
Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of you "non-knife" hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves. 
Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro and onion and fold in gently. Check and add salt if necessary. Serve immediately, right from the molcajete (or bowl), with the chips and tortillas.

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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 4 Servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 37.2mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.7g
Protein 0.2g		0 %
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: 4

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