How to Make Guacamole
No dip could be simpler than guacamole -- all it takes is avocados, freshly squeezed lime juice, seasonings, and a bit of mashing. Whether you make it chunky or smooth, mild or spicy, this Mexican specialty makes a gorgeous green accompaniment for everything from corn chips to any Latin-inspired dishes your family favors. Try this traditional recipe from Better Homes and Gardens now -- then, for your next Mexican meal, sample the yummy variations that follow.
Rely on these tips and tricks to make the most of your guacamole:
- Choose fully ripe avocados by using the squeeze test. Hold the fruit in your palm and give it a gentle squeeze. If it is ripe, it will feel soft and yield to pressure.
- To ripen an avocado quickly, place it in a paper bag along with an apple for a day or two.
- To keep guacamole from darkening, press plastic wrap directly onto the surface of the guacamole, smoothing out air bubbles.
- To reduce the fat in guacamole, replace up to one-half of the avocado with an equal amount of pureed white beans.
Servings: Makes 2 cups
Prep: 20 minutes
Total: 1 hr 20 minutes
- 2 medium plum tomatoes, seeded and finely chopped
- 1/4 of a small red onion, finely chopped
- 1 or 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 ripe avocados, seeded, peeled, and coarsely mashed
- Tortilla chips
- In a medium bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avocados.
- Cover the surface of the guacamole with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.
Calories 48, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 39 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 0%, Iron 2%. Exchanges: Fat 1. Percent Daily Values are based on a 2,000-calorie diet.
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