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Guacamole recipe


When mashing avocados for guacamole, don’tover do it, instead try to leave little bits for texture, eyeappeal and taste.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Guacamole

2 ripe avocados1 small tomato, seeded and chopped1/4 cup finely chopped onion*1/4 teaspoon garlic powder1 1/2 tablespoons fresh lime juice1/2 teaspoon cumin powder1 fresh jalapeño chile, seeded,membrane removed and minced**3 tablespoons chopped fresh cilantro leavesSalt and freshly ground black pepper totaste

  • Halve and pit the avocados and scoop theflesh into a bowl. Mash the avocadoscoarse with a fork; stir in remaining ingredients and seasonto taste with salt and pepper.
  • Guacamole may be made 2 hours in advance,its surface covered with plastic wrap,and chilled.

    Makes about 2 cups or 16 (2 tablespoon)servings.

    *Whenusing raw onions in a recipe or as a condiment,always soak the onion in ice water after you have chopped or sliced it. Drain just before using/serving.This removes the unpleasant taste out of the onion, leaving itsweet tasting and crisp. Even the pickiesteater will like raw onions prepared this way.

    **A pickled jalapeño can be substituted.

    Cook’s Notes:

    • For a quick guacamole, simply mash theavocados and stir in 3 to 4 tablespoons of your favorite tomato-basedsalsa such as Pico de Gallo.
    • Working with jalapeños or otherchiles: Capsaicin is the ingredient in chiles that causes theburning sensation associated with fresh peppers. It’s a goodidea to use rubber gloves when handling fresh chiles. (Disposablesurgical gloves, available at most drugstores, work best forthis.) If you choose not to use gloves, be extremely carefulnot to touch any part of your body, especially your eyes. Afteryou’ve finished handling the chiles, wash your knife and cuttingboard with hot soapy water to ensure that there is no carry-overto other foods that may come in contact with the peppers.

    Nutritional Facts Per Serving (2 tablespoons):40.1 calories; 69% calories from fat; 3.4g total fat; 0.0mg cholesterol;2.9mg sodium; 145.4mg potassium; 2.8g carbohydrates; 1.7g fiber;0.5g sugar; 1.1g net carbs; 0.6g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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