Time: 10 min.
Complexity: easily
Servings: 4

Rachel used buttery, nutty Hass avocado as the base for her guacamole. A clove of garlic, ground into a paste, is also added to the dish to meld the flavors of all the ingredients.

Ingredients:

• 2 small ripe avocados
• 1 lemon (squeeze the juice)
• 1 large clove of garlic (crushed into a paste)
• 1 jalapeno pepper (seeds removed, finely chopped)
• 1 small plum tomato (seedless, finely chopped)
• 1/2 onion (finely chopped)
• 1 teaspoon coarse salt
• Blue corn tortilla chips for dipping

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

Avocado, lemon juice, garlic, jalapeno pepper, plum tomatoes, onions, guacamole sauce, chips

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Preparation:

Step 1
• Cut the avocado in half lengthwise along the pit and separate the halves. Scrape the avocado flesh into a bowl and drizzle with lemon juice. Squeeze the lemon halves cut-side up, allowing the juice to run down the peel onto the avocado flesh. This will prevent the lemon seeds from getting into the guacamole. Then add the garlic, jalapeño pepper, tomato, onion, and salt. Mix the contents of the bowl and mash with a fork to form a paste.
Step 2
• Serve guacamole with tortilla chips.

Votes: 4