Guacamole
Servings 3 cups
This Guacamole recipe is ultra creamy and flavorful made with fresh veggies and herbs and a hint of lime juice and a touch of heat! This recipe some great tips for making this addictive appetizer!
Ingredients
- ¾ red onion finely chopped
- 1 garlic clove finely minced
- 4-5 ripe avocados1 halved and peeled
- 2 Roma tomatoes diced
- 1 cup cilantro2 leaves and stems included
- 1 jalapeno pepper3 deseed and finely diced
- 1 lime4 juiced
- 1 teaspoon olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon dried oregano
Instructions
- Begin by dicing red onion and garlic and place in a small bowl. add cold water and soak for 5 minutes. This will help to take the bite out of the two raw ingredients and make it more pleasing to the palette. Once soaked, drain water and pat dry.
- In a food processor, combine onion, garlic, avocados, tomatoes, cilantro, jalapeno, lime, olive oil, and salt. Rub oregano through hands while adding simultaneously dropping it in a food processor. You want to rub hard enough that it will release some of its juices during the action. Don’t be shy with this, it’s what brings such a great flavor.
- Pulse the food processor until the mixture reaches the desired consistency. You can choose to leave it as a chunky or creamy dip. Taste a little of the guacamole with a chip and adjust salt and cilantro as desired.
Notes
- You can choose to mash avocados by hand, especially if you love very chunky guacamole. I like a more creamy guacamole, so the food processor achieves this consistency and saves a little bit of time.
- If you don’t like the flavor of cilantro, you can choose to omit completely or substitute with another herb such as parsley.
- You may add more jalapeno seeds if you prefer your guacamole to be a little spicier.
- While the recipe calls for lime juice, adding a squeeze of lemon juice before storing helps preserve guacamole.
- Be sure to save the avocado pit, since dropping it into the leftovers can also help reduce browing.
- You’ll want to make sure it’s stored in an airtight container or a bowl that’s tightly covered with plastic wrap. When you’re ready to eat it, just scrape any brown color off the top and give it a good mix.
- Nutritional Information is an estimate based on each cup of guacamole.
Nutrition
Calories: 471kcal | Carbohydrates: 30g | Protein: 6g | Fat: 41g | Saturated Fat: 6g | Sodium: 800mg | Potassium: 1488mg | Fiber: 20g | Sugar: 5g | Vitamin A: 1146IU | Vitamin C: 48mg | Calcium: 59mg | Iron: 2mg
Find it online: www.sugarandsoul.co/guacamole/