Smoky Guacamole
Smoky Guacamole takes around 10 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 85 calories, 1g of protein, and 7g of fat per serving. This recipe serves 12. For 48 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of roma tomatoes, oregano, lime juice, and a handful of other ingredients are all it takes to make this recipe so delicious. 8 people found this recipe to be flavorful and satisfying. It is a very affordable recipe for fans of Mexican food. It is brought to you by Tori Avey. With a spoonacular score of 62%, this dish is solid. Smoky Guacamole, Spooky Smoky Guacamole, and Smoky Chipotle Guacamole are very similar to this recipe.
Servings: 12
Ingredients:
3 large ripe avocados
3 tbsp fresh chopped cilantro
1 jalapeno, seeded and diced
3 tbsp fresh lime juice
1/2 small onion, peeled and diced
1/4 tsp oregano
2 roma tomatoes, seeded and diced
Salt to taste
3/4 tsp smoked paprika
Equipment:
mixing bowl
plastic wrap
Cooking instruction summary:
Combine all ingredients in a medium mixing bowl. Use a fork to mash the avocado and mix the ingredients together till well combined. Salt to taste. Serve at room temperature or chilled.Note: Avocados turn brown when they are exposed to air for a long period of time, which creates oxidation. The best way to keep your guacamole from turning brown is to put plastic wrap over your guacamole, pressed right up against the surface of the dip so no oxygen can touch it, until you're ready to serve. Some say that placing the pit into the guacamole will achieve the same results. It will, for the surfaces that the pit is touching. To protect it more evenly across the entire surface, use plastic wrap.
Step by step:
1. Combine all ingredients in a medium mixing bowl. Use a fork to mash the avocado and mix the ingredients together till well combined. Salt to taste.
2. Serve at room temperature or chilled.Note: Avocados turn brown when they are exposed to air for a long period of time, which creates oxidation. The best way to keep your guacamole from turning brown is to put plastic wrap over your guacamole, pressed right up against the surface of the dip so no oxygen can touch it, until you're ready to serve. Some say that placing the pit into the guacamole will achieve the same results. It will, for the surfaces that the pit is touching. To protect it more evenly across the entire surface, use plastic wrap.
Nutrition Information:
covered percent of daily need
