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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and discard the peels and seeds of your avocados and put the remaining flesh in a medium sized bowl. | 2. Add lime juice, salt and pepper and mash into the avocado with a fork or potato masher until smooth. | 3. Dice tomatoes, onion and jalapeño and stir into avocado mixture. Add more salt to taste. | 4. STORING: Put into serving dish and cover with plastic wrap so that the wrap is pressed directly on top of the guacamole (eliminating air exposure) and refrigerate until ready to serve. | 5. OPTIONAL PREP TIPS: Dicing Tomatoes - Half tomatoes then squeeze each half gently and use your fingers to get rid of seeds and excess juice then dice. Dicing Jalapeños - Slice the jalapeño in half lengthwise and pull out seeds and membrane. Slice lengthwise into long thin strips, then bunch the strips together and cut crosswise into very finely diced pieces. (Be sure to wash your hands and don't touch your eyes, I learned the hard way!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	3		ripe squeezed	-	-	-	-
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
salt	1 1/2	1/2		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
plum tomato	2	plum	diced	-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
jalapeno	1			1.6312	0.3656	0.0512	0.0208

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