Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a medium bowl, mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving. | 2. My Note: I made the process alot easier by putting all but the avacado in a food processor -- no chopping! It is caliente (hot) tho -- so if you like the dip more mile omit or lessen the jalapeno's. I de-seeded the tomato (used 1 roma) and added 1/4 teaspoons of cumin. | 3. I also only used one jalapeno. I suggest more avocados or less of the other ingredients. | 4. ** I FOR GOT One thing that recipe does not say and perhaps this is a no-brainer for some: You need to seed the jalepenos and remove the membrane. We almost removed the lining of our mouths! **. | 5. Too much salt ruins it. If salty, is over powering. Instead add some garlic powder and you're good! | 6. If you plan on making this ahead of time (no more that 24 hours), I find it's best to add the tomatoes right before serving. I find the juice causes the guacamole to brown faster -- even with the lime juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	2 -3		peeled pitted diced	-	-	-	-
salt	1	teaspoon		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato	1		diced	32.76	7.0798	1.6016	0.364
red onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
jalapeno pepper	2		chopped	3.2625	0.7312	0.1024	0.0416
cilantro	1/2	tablespoon	chopped	0.115	0.0183	0.0106	0.0026
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212

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