Add diced onion to a small bowl then cover with warm water, set aside for 5 minutes then drain. This “de-flames” the onions, making them less intense.
Cut avocados in half, lengthwise and remove the pit. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to mash until creamy, but still chunky.
Stir in the tomato, cilantro, cumin, drained de-flamed onions, salt, and diced peppers (if using).
Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
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|Serving Size: 1 Serving (2218g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1378 (50%)|
|Amt Per Serving||% DV|
|Total Fat 153.1g||204 %|
|Saturated Fat 92.6g||463 %|
|Monounsaturated Fat 47.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 584.6mg||180 %|
|Sodium 2148.2mg||74 %|
|Potassium 6583.2mg||173 %|
|Total Carbohydrate 211.6g||62 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 209.2g|
|Protein 139.2g||199 %|
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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: 2743
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