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.
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
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 185 (78%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 3.9mg||1 %|
|Sodium 18.9mg||1 %|
|Potassium 723.2mg||19 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 5g|
|Protein 3.8g||5 %|
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Calories per serving: 237
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