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Authentic Mexican Guacamole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8449
Energy (kCal)66.9808
Carbohydrates (g)15.8664
Total fats (g)0.1775
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a molcajete, add the white onion, cilantro, and serrano chile. Grind the ingredients together until they form a paste so that the juices mix. | 2. Hint: The molcajete is a mortar and pestle made from black volcanic rock and is used in mexico to make guacamole. If you don’t have a molcajete, use a large heavy bowl and a wooden spoon to grind the ingredients. | 3. Halve the avocados, discard the pits, and scoop out the avocado in large chunks with a spoon. Gently mix with the onion paste in the mocajete, mashing the avocado slightly. | 4. Gently mix in the diced tomatoes, lime juice and salt. If needed add extra salt and serrano chile to taste. | 5. Hint: Avocados brown quicker if not diced into cubes before mashing. The lime juice also helps to preserve it’s color. The browned avocado doesn’t taste any different, it just looses it’s appeal. So make it just before you’re ready to serve it! Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ha avocadoes 3 - - - -
    white onion 1 cups 64.0 14.944 1.76 0.16
    serrano chili pepper 1 Chopped - - - -
    cilantro 2 tablespoons Chopped 0.46 0.0734 0.0426 0.0104
    rom tomato 2 Deseeded Diced - - - -
    lime juice 2 teaspoons squeezed 2.5208 0.8490000000000001 0.0423 0.0071
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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