Guacamole
HB-7172 · Hand-built original · Mexican
Avocado mashed over a pounded paste of onion, chilli, coriander and salt, with tomato folded through at the end if you like.
MexicanAppetizer, Dip10 minServes 5128 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticRenal
Main ingredient: yellow
Pairs well with: mexican rice, refried beans, guacamole, elote, pico de gallo
Servings:5quantities adjust to match
Ingredients
- 2 tbsp finely chopped white onion ((or red, brown or yellow))
- 1 tbsp finely chopped jalapeno or serrano chilli ((or other chilli of choice) (adjust to taste))
- 1/2 tsp salt (, plus more to taste)
- 1/4 cup roughly chopped coriander/cilantro leaves
- 2 medium avocados (or 1 very large one) ((Note 1))
- Lime juice (, to taste (1/4 - 1/2 lime))
- Optional: 1 ripe tomato (, peeled, deseeded and chopped)
Method
- Tip the finely chopped white onion, the jalapeno chilli, the salt and half the roughly chopped coriander onto a board and mash them with a fork until they turn juicy and paste-like.
- Scrape that paste into a bowl, add the avocados and the rest of the coriander, and crush the mixture with the fork to the roughness you prefer.
- Taste, then adjust with more salt and lime juice, adding extra chilli if you want a fiercer heat.
- If you are using the ripe tomato, fold its chopped flesh through just before the guacamole goes out.
Prep: 10 min · Total: 10 min
Nutrition (per serving, where published)
128 kcalCalories
1.4 gProtein
5.9 gCarbs
12.3 gFat
0 gSaturates
0.4 gFibre
0.1 gSugars
238 mgSodium
0 mgCholesterol
416 mgPotassium
18 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data