Guacamole
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 169
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 7
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 290
- Total: 15 min
- Prep: 15 min
Ingredients
1/2 small yellow or1/4 red onion, minced
2 cloves garlic
2 teaspoons kosher salt
3 ripe Hass avocados
2 to 4 tablespoons roughly chopped fresh coriander (cilantro)
1 ripe plum tomato, cored and diced
1/2 to 1 jalapeno (with seeds), minced
Directions
- Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.
- On a clean work surface, mash the garlic and salt with a flattened cook's knife to a paste. Transfer the paste to the bowl with the onion.
- Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocados.
- Add the coriander, tomato, and jalapeno to taste to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt and pepper to taste. Serve immediately.