The best guacamole
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 203, total fat 16 G., saturated fats 2 G., proteins 3 G., carbohydrates 15 G., fiber 7 G., cholesterol 0 mg, sodium 266 mg, sugar 1 G.
Calories 203, total fat 16 G., saturated fats 2 G., proteins 3 G., carbohydrates 15 G., fiber 7 G., cholesterol 0 mg, sodium 266 mg, sugar 1 G.
A simple set of ingredients in perfect proportions makes this Mexican dip a perfect appetizer for any occasion. Unlike traditional guacamole, this recipe omits the tomato to prevent the dip from becoming too watery, and adds red onion, garlic, and fresh jalapeño for a zesty flavor (the onion flavor will be mellowed by briefly soaking it in cold water). Drizzle the guacamole with a generous squeeze of freshly squeezed lime juice and serve with tortilla chips for dipping and enjoying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a small red onion, finely diced
- 1 tablespoon distilled white vinegar
- 4 ripe Hass avocados
- 1/4 cup lime juice (about 2 limes)
- 1 jalapeño, minced (leave seeds and membranes if you prefer a hotter version)
- 1 clove of garlic, grated
- 1 teaspoon coarse salt
- 1/2 cup loosely packed cilantro leaves, finely chopped (about 1/4 cup)
- Tortilla chips, for serving
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Recipes with similar ingredients: Avocado, jalapeno pepper, guacamole sauce, lime juice, tortilla chips, cilantro
Cooking the dish according to the recipe:
- Place the diced onion in a small sieve and rinse under cold running water. Transfer to a small bowl and cover with 1 cup of cold water. Add the vinegar and let sit for 10 minutes.
- Cut the avocado in half, remove the pits, and scoop the flesh into a medium bowl. Squeeze the avocado with lime juice. Mash it with a fork or potato masher until it forms a paste with small chunks. Drain the onion thoroughly and add it to the avocado along with the jalapeño, garlic, salt, and cilantro. Toss to distribute the ingredients evenly.
- Serve immediately with tortilla chips, or place a piece of plastic wrap directly on the surface of the guacamole to prevent it from browning and refrigerate until ready to serve.
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