The Best Guacamole

The Best Guacamole is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. One portion of this dish contains about 2g of protein, 12g of fat, and a total of 134 calories. For 68 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe from Cookie and Kate requires kosher salt, fresh cilantro, white onion, and lime juice. Several people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 15 minutes. 869 people found this recipe to be scrumptious and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is spectacular. guacamole , how to make guacamole | mexican guacamole, Chipotle Mexican Grill Guacamole – freshly made guacamole that is easy to make can be had with this, and Fried Green Plantain with Guacamole and Shrimp (Tostada de Plátano con Camarones y Guacamole) are very similar to this recipe.

Servings: 10

Preparation duration: 15 minutes

 

Ingredients:

4 medium ripe avocados, halved and pitted

¼ cup finely chopped fresh cilantro

¼ teaspoon ground coriander

1 small jalapeño, seeds and ribs removed, finely chopped

1 teaspoon kosher salt, more to taste

3 tablespoons lime juice (from about 1 ½ limes), or more if needed

½ cup finely chopped white onion (about ½ small onion)

Equipment:

pastry cutter

potato masher

bowl

plastic wrap

Cooking instruction summary:

Instructions Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas. Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining). Promptly add the onion, cilantro, jalapeo, lime juice, coriander, and salt. Stir to combine. Taste and add additional salt (I often add up to teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, dont worryit will mellow out after a brief rest). To store leftovers, transfer the guacamole to a suitably sized, more vertical container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.

 

Step by step:


1. Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas. Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).

2. Promptly add the onion, cilantro, jalapeo, lime juice, coriander, and salt. Stir to combine. Taste and add additional salt (I often add up to teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, dont worryit will mellow out after a brief rest).

3. To store leftovers, transfer the guacamole to a suitably sized, more vertical container to reduce the surface area available for oxidizing (browning).

4. Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.


Nutrition Information:

Quickview
133k Calories
1g Protein
11g Total Fat
8g Carbs
16% Health Score
Limit These
Calories
133k
7%

Fat
11g
18%

  Saturated Fat
1g
11%

Carbohydrates
8g
3%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
238mg
10%

Get Enough Of These
Protein
1g
3%

Fiber
5g
22%

Vitamin K
18µg
18%

Folate
67µg
17%

Vitamin C
11mg
14%

Potassium
413mg
12%

Vitamin E
1mg
12%

Vitamin B5
1mg
11%

Vitamin B6
0.22mg
11%

Copper
0.16mg
8%

Vitamin B3
1mg
7%

Manganese
0.13mg
7%

Vitamin B2
0.11mg
6%

Magnesium
24mg
6%

Phosphorus
45mg
5%

Vitamin B1
0.06mg
4%

Zinc
0.54mg
4%

Vitamin A
161IU
3%

Iron
0.48mg
3%

Calcium
13mg
1%

covered percent of daily need
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