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Source: Casual Cuisines of the World - Cantina
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Rating: 5   Reviews: 12 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 6
Mashed avocado is a common garnish for cantina dishes. Add salt, chili, lime and cilantro, and you have guacamole, a combination that takes its name from ahuacatl (avocado) and molli (mixture), in the language of southern Mexico's Nahuatl Indians. This great dip is best made with dark, bumpy-skinned Hass avocados. Store with the pits resting in the guacamole to help prevent the dip from oxidizing.
3 ripe avocados
1 fresh jalapeno chile, stemmed, seeded and finely chopped
1/2 white onion, diced
1/4 cup coarsely chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon salt
Freshly ground black pepper
1 ripe tomato, seeded and diced (optional)
Lettuce leaf, optional
Corn tortilla chips
Guacamole Recipe at
Cut each avocado lengthwise into quarters, removing the pit. Peel off the skin and place the pulp in a bowl. Using a potato masher, spoon or your hand, mash lightly. Add the jalapeno, onion, cilantro, lime juice, salt, pepper to taste and the diced tomato, if using. Mix just until combined; chunks of avocado should remain visible.

Spoon the guacamole into a serving bowl or onto a plate lined with a lettuce leaf. If not serving immediately, poke the avocado pits down into the center of the mixture, cover tightly with plastic wrap and refrigerate for up to 4 hours. Serve chilled, accompanied by tortilla chips.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Mexican Sides
 Avocado Appetizers
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 169
Sodium: 205mg
Fiber: 5g
Carbohydrates, Total: 9g
Protein: 2g
% Cal. from Fat: 80%
Fat. Total: 15g
Spotlight Recipe Review See all 12 reviews »

Rating: 5
by: irby, CA Reviewed: 11/08/2008
This recipe is a winner at any party!!
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