This basic guacamole can be made with or without diced tomatoes, and it's the perfect dip for parties or game day snacking. It also makes a great topping for turkey burgers or burritos.
Guacamole is a Mexican avocado-based dish that dates back to the Aztecs. It's used as a dip or condiment and as a garnish for Mexican dishes and salads. The word "guacamole" translates to "avocado sauce."
- 3 avocados (ripe Haas)
- 1 tablespoon lime juice (fresh)
- 1/2 cup onion (red, finely chopped)
- 1 tablespoon cilantro (heaping spoonful, finely chopped)
- Optional: 1 small jalapeno (or a serrano pepper, seeds removed and finely chopped)
- 1 clove garlic (finely minced)
- 1/4 teaspoon cumin (ground)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper (ground)
- Optional: 1 small tomato (seeded, diced)
- Cut avocados in half and remove seeds. Scoop the avocado out of the peels and mash with the lime, red onion, cilantro, finely chopped jalapeno or serrano pepper, garlic, cumin, salt, and pepper.
- Cover with plastic wrap and refrigerate until serving time.
- If desired, top with diced tomatoes or stir tomatoes into the guacamole before serving.
Makes about 1 1/2 to 2 cups.
- To keep freshly made guacamole from browning, place a piece of plastic wrap directly on the surface of the dip. Exposure to air browns avocado.
- To soften an underripe avocado, microwave on 50 percent power for about 30 to 45 seconds, rotating halfway through. Let it stand for a few minutes. This won't ripen the avocado, but it will soften it.
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|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||10 g|