Guacamole
Recipe: #4534
February 06, 2012
"Everybody has their favourite guacomale and this one is mine."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (103.2 g)
- Calories 119.4
- Total Fat - 9.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 83 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 4.1 g
- Sugars - 1.8 g
- Protein - 2 g
- Calcium - 12.5 mg
- Iron - 0.5 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a mixing bowl, mash the avocado.
Step 2
Drizzle the lime juice over mashed avocado and mix well.
Step 3
Mix in green chiles, tomatoes, green onions, cilantro and garlic.
Step 4
Add salt and pepper to taste and mix well; refrigerate for at least one hour before serving.
Step 5
Pour into a bowl and serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting avocados, look for ones that are slightly soft to the touch, but not overly ripe.
- If you don't have fresh cilantro, you can substitute with 1 tablespoon of dried cilantro.
- Swap avocados for mashed sweet potatoes - This substitution provides a unique twist on the traditional guacamole and adds a boost of vitamin A and fiber to the dish.
- Replace the green chiles with jalapenos - This substitution adds a spicy kick to the guacamole and increases the overall flavor profile.
Spicy Guacamole Add 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of chili powder, and 1/2 teaspoon of paprika to the guacamole mix before refrigerating.
Zesty Guacamole Add 1 teaspoon of lime juice, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of cumin to the guacamole mix before refrigerating.
Mexican Street Corn Salad - This delicious and colorful salad is the perfect accompaniment to guacamole. It's made with roasted corn, bell peppers, jalapenos, and a creamy dressing. The sweet, spicy, and savory flavors complement the guacamole perfectly, making it a great side dish.
Pico de Gallo: Pico de gallo is a fresh and flavorful salsa that is the perfect complement to Mexican Street Corn Salad. It is made with tomatoes, onions, jalapenos, cilantro, and lime juice, and it adds a bright and zesty flavor to the dish. The combination of the creamy dressing and the pico de gallo make it a great accompaniment to the guacamole.
FAQ
Q: How ripe should the avocados be?
A: The avocados should be ripe and soft to the touch, but not overly soft or mushy. You should be able to easily peel and pit them.
Q: What is the best way to store avocados?
A: Avocados should be stored at room temperature until they are ripe. Once ripe, they can be stored in the refrigerator for a few days. To keep them from ripening too quickly, store them away from other fruits and vegetables.
3 Reviews
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Fun facts:
The Aztecs were the first to make guacamole, mixing avocado with tomatoes and chiles. The name "guacamole" is derived from two Aztec Nahuatl words: "ahuacatl," meaning avocado, and "molli," meaning sauce.
In the 1940s, actress Rita Hayworth popularized guacamole when she served it at her wedding to Prince Aly Khan. Hollywood stars like Ava Gardner, Frank Sinatra, and Cary Grant were all in attendance.