Guacamole
Servings: 4 servings
Calories: 254cal
Equipment
Ingredients
- 3 avocados ripe
- ¼ cup red onion minced
- 1 lime
- ¼ cup cilantro minced
- 1 chili serrano pepper minced
- 1 roma tomato minced
- salt and pepper to taste
Instructions
- Chop up your onion, chili, cilantro, and tomato.
- Cut the avocados in half. In the Molcajete or a mixing bowl, place the avocado halves and begin to mash.
- Add the tomatoes, onion, and cilantro. Mix until combined, but do not over mix.
- Add the minced serrano pepper little by little. Taste to make sure it does not get too spicy. Add the salt and pepper to taste.
- Squeeze the lime into the mixture for extra flavor and to keep it from turning brown too quickly. Mix.
- Serve immediately with tortilla chips.
Notes
- Easily double or triple this recipe to serve more people.
- Optionally add some minced garlic. You can also swap serrano with jalapeno for a milder approach.
- Keep guacamole leftovers in a container with plastic wrap directly on top of the guacamole, seal with a lid, and store in the refrigerator for 2-3 days.
Nutrition
Serving: 1serving | Calories: 254cal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 809mg | Fiber: 11g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 24mg | Calcium: 28mg | Iron: 1mg
