Info
- Course: Cold Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
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Guacamole
Cookbook
In 1993, my dear friend Bobby Collins got me hooked on guacamole; therefore, he is the inspiration for this recipe. As the title boasts, this guacamole is indeed perfect: perfect in panini, perfect with tortilla chips, perfect with salads, and especially perfect when a frozen margarita is served alongside!
Yield : Makes about 2 cups (500 ml)
Ingredients
- 2 large avocados, peeled and pitted
- 1 tbsp (15 ml) sour cream, mayonnaise or ranch dressing
- 3 plum (Roma) tomatoes, seeded and chopped
- 2 jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- ¼ cup (50 ml) finely chopped red onion
- 1 tbsp (15 ml) chopped fresh cilantro
- 2 tbsp (25 ml) freshly squeezed lime juice
- Salt and freshly ground black pepper
Directions
1. In a bowl, roughly mash avocados. Stir in sour cream. Gently fold in tomatoes, jalapeños, garlic, onion, cilantro and lime juice. Season to taste with salt and pepper.
Notes
For easier guacamole, substitute ½ cup (125 ml) of your favorite salsa or fresh pico de gallo for the tomatoes, jalapeños, garlic, red onion and cilantro.
I enjoy making and serving guacamole in a molcajete, the traditional Mexican version of a mortar and pestle.
© 2008 Tiffany Collins
Nutritional Information
Nutrients per serving
Nutritional information is based on a serving size of 1/4 cup and 1/8 teaspoon added salt per serving.
93 kcal
1 % daily value
19 % daily value
1 % daily value
324 mg
19 mg
1 g
1 g
4 g
6 g
1 mg
297 mg
1 g
8 g
2 % daily value
