My Recipe Box

Border Guacamole

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Yields 3 cups.

  • by from Fine Cooking
    Issue 26

  • 5 ripe avocados, preferably Haas    
  • 1/3 cup chopped fresh cilantro
  • 1 medium red onion, finely chopped
  • 2 jalapeño chiles, stemmed, seeded, and finely chopped; more to taste
  • 3 Tbs. freshly squeezed lime juice
  • 1-1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • Shredded lettuce (optional)
  • Sliced tomatoes (optional)

Cut the avocados into quarters and remove the seeds. Peel the fruits and put them in a mixing bowl. Mash them with a potato masher or fork until chunky. Add the cilantro, onion, chiles, lime juice, salt, and pepper and mix with a fork until all the ingredients are evenly dispersed. Mound the guacamole on a bed of shredded lettuce and garnish with the sliced tomatoes on the side.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 35; Fat (g): fat g 3; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 1; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 75; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

I know I'm out of line since I haven't made this recipe. However, I make guacamole all the time, and I have to ask one question - where is the garlic?! It isn't guacamole without garlic IMO.

I had to wait til 11pm at night to write, since I have not been able to put the chips away. This is the worlds greatest guacamole. Now that I am completely addicted to this recipe, I have begun to substitute cucumber slices and vegatable chips for good old fashioned tortilla chips. I will never order guacamole at a Mexican restaurant again.

Halve the salt. Remove pepper. Add pinch of cumin, add pinch of cayenne pepper. Dice a tomato and add to guacamole. Makes for an excellent guacamole to be served with salty tortilla chips.

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