Recipe courtesy of Al Roker
Guacamole
- Level: Easy
- Yield: about 3 cups, or 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 130
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 240
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
Ingredients
3 ripe avocados
3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
1/2 large tomato, stemmed
1/2 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1/2 jalapeno pepper, stemmed, seeded, and finely chopped
1/2 cup chopped cilantro leaves
1 teaspoon coarse salt, such as kosher salt
Freshly cracked pepper
Directions
- Using a sharp knife, cut the avocados in half. Remove the pits. Scoop the flesh into a medium-sized bowl and roughly crush with a potato masher or fork. Stir in the lime juice.
- Chop the tomato as finely as possible. Scrape the tomato flesh and juice into the bowl with the avocados.
- Add the onion, garlic, jalapeno pepper, cilantro, salt and pepper and stir to mix.
- Press a sheet of plastic wrap on the surface of the guacamole. Let sit for about 1/2 hour at room temperature and then adjust the seasonings; you may want to add more jalapeno pepper, lime juice, salt or pepper.
- Serve at room temperature with tortilla chips for dipping.