Recipe courtesy of Luis Bruno
Spicy Basil Guacamole
- Level: Easy
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 174
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 341
- Total: 10 min
- Prep: 10 min
Ingredients
3 medium ripe avocados (recommended: Hass), halved, pitted, peeled and chopped
1 clove garlic, minced
1 medium ripe red tomato, seeded and coarsely chopped
1 lime, juiced
1 lemon, juiced
2 green onions, thinly sliced
1/4 cup finely chopped fresh basil leaves
1 tablespoon crushed red pepper flakes, or to taste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
- If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.