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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 jalapeño chili, 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
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 jalapeño, 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.
nutrition information per serving
169 calories; 15g total fat; 0mg cholesterol; 205mg sodium; 9g carbohydrates; 5g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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