Guacamole
I first made guacamole from "Joy of Cooking" for New Year’s Eve 2001. It was the first New Year’s Eve with Heather and Ryan and their children at Mom and Dad’s house. Mom bought English crackers—bright foil tubes with party hats and toys inside—for each of the children.
In 2014, I began using the recipe from the 2006 edition.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 teaspoon salt
- 1 tablespoon finely minced garlic
- 2 tablespoons extra virgin olive oil (optional)
- 4 medium ripe haas avocados
- 1/4 cup fresh lime juice (from 1-2 limes), or to taste
- 1/4 cup finely chopped onion or thinly sliced scallions
- 1/4 cup finely chopped cilantro or parsley
- 1-2 jalapeã±o peppers seeded and minced (optional)
- 1-2 dashes hot pepper sauce
- 1/2-1 cup finely diced tomatoes (optional)
- Carbohydrate 4.42856205407303 g
- Cholesterol 0 mg
- Fat 8.11830462780899 g
- Fiber 3.35240527659186 g
- Protein 1.0309119627809 g
- Saturated Fat 1.1718269761236 g
- Serving Size 1 1 Serving (51g)
- Sodium 3.59687921348315 mg
- Sugar 1.07615677748118 g
- Trans Fat 0.480834481741574 g
- Calories 88 calories
Place avocados in a bowl and mash to a coarse consistency with fork, potato masher or pastry blender. Stir in lime juice, onion, cilantro or parsley, garlic, hot pepper sauce, and salt, with olive oil and jalapeño peppers if using. Taste and adjust seasonings. More lime juice, salt or hot pepper sauce may be needed. Gently stir in tomatoes. Serve at room temperature.
