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Yield: Serves 6
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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. |
RECIPE INGREDIENTS
| 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)
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| Lettuce leaf, optional |
| Corn tortilla chips |
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DIRECTIONS
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.
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TO SERVE:
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.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 169 |
Fat. Total: | 15g |
Carbohydrates, Total: | 9g |
| Cholesterol: | 0mg |
Sodium: | 205mg |
Protein: | 2g |
| Fiber: | 5g |
% Cal. from Fat: | 80% |
Fat, Saturated: | 0g |
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