Guacamole

  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 44

Ingredients

  • 2 large ripe avocados, pitted, peeled and mashed
  • 2 medium tomatoes, finely chopped (1 1/2 cups)
  • 2 jalapeño chilies, seeded and finely chopped
  • 1 medium onion, chopped (1/2 cup)
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons lime or lemon juice
  • 1/2 teaspoon salt
  • Dash of pepper
  • Tortilla chips, if desired

Steps

  • 1
    Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.
  • 2
    Serve with tortilla chips.

  • Avocados are best when picked while still hard, which is often how they arrive in the supermarket. Let them stand at room temperature for a few days to ripen. Speed ripening by placing the avocados in a paper bag. Ripe avocados will give slightly when pressed with your thumb.
  • You can use 2 tablespoons canned chopped green chilies for the jalapeño chilies.
  • To cut an avocado for prime guacamole mashing, cut it lengthwise through skin and flesh around pit. With your hands, slowly twist both sides of avocado to separate. Carefully slide table teaspoon under the pit to remove it. With a knife, make criss-cross cuts through the avocado’s flesh, removing avocado pieces with a spoon.
  • Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
10
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
30 mg
Potassium
70 mg
Total Carbohydrate
1 g
Dietary Fiber
1 g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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