Guacamole is a great dip for having with your chips, pita wedges and trendy toast. It also goes well with almost all Mexican dishes as a side dish.
Avocado have good fat which contains plenty of fiber and it has low-carb. Guacamole makes a great dip which well with corn chips, vegetables such as carrot, pepper and cauliflower. When spread on your favorite bread, it can make a perfect guacamole toast.
Avocados have rich creamy texture and it is packed with healthy fat. I like the guacamole the way we prepare, it’s just so flavorful!
If you happen to make it more than you can need, seal well in a freezer bag by taking air out. Store it in a freezer and it can stay well for a month easy. Though I have to admit, nothing like the freshly made, you just want to clean out to the bottom of the bowl.
Recipe for Guacamole
- 2 Avocados Hass
- 2 Cloves garlic minced
- 1/4 Onion chopped
- 1 Plum Tomato chopped
- 1/4 Teaspoon black pepper
- 1/4 Teaspoon cumin powder
- 1/4 Teaspoon salt
- 1 Teaspoon Jalapeno pepper minced
- 1 Tablespoon lime juice freshly squeezed
- 4 Strings cilantro chopped
Wash avocado, cut in half around the circumference.
Twist avocado to separate halves.
Remove pit and scoop the flesh using spoon around edges of the avocado and transfer into a bowl.
Using forks gently mash the avocado, add tomato, onion, black pepper, cumin powder, salt, jalapeno, lime juice (lemon juice is also a good alternative)
Mix it in the bowl gently. Taste for lime, salt and pepper, add to your taste as needed.
Add cilantro leaves, stir again and it is ready for your side dish or with appetizers.
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.