- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 331.7
- Total Fat: 27.0 g
- Cholesterol: 0.0 mg
- Sodium: 448.5 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 14.8 g
- Protein: 4.9 g
IntroductionIt's easy to mush these simple ingredients together and adjust quantities to taste. Substituting or adding/subtracting ingredients is also easy. I hate cilantro and though there is some already in the salsa I use- it's not overpowering and I don't add any more. (this is part of the reason i'd prefer to make my own than to use purchased guacamole). It's easy to mush these simple ingredients together and adjust quantities to taste. Substituting or adding/subtracting ingredients is also easy. I hate cilantro and though there is some already in the salsa I use- it's not overpowering and I don't add any more. (this is part of the reason i'd prefer to make my own than to use purchased guacamole).
1 very large avocado, without skin/pit
Juice of 1 small 1.5 inch diameter lime or about half a 2-3 inch lime
2-5 Tbsp Salsa of any type (i used a smooth fire roasted salsa)
.5-1 clove garlic minced/pressed/or grated
Salt and Pepper to taste (about a dash each)
This recipe is easily halved for a single snack sized portion. Keep the remaining half an avocado fresh by squeezing a little extra juice on top and store with the other half lime in a ziplock bag.
Allowing the guacamole to rest at least 30min before eating enhances flavors of this guacamole greatly. Sprinkle with extra citrus juice if not eaten immediately to deter browning from exposure to oxygen, especially on the surface of the dip.
If you don't wish to use storebought salsa you could use small amounts of tomato, onion/shallot/garlic, cilantro (optional), and jalapeno or other peppers finely minced.
I think it might be fun to try this also with a shot of hot sauce (think green Tabasco for example or Frank's Cayenne based hot sauce)-- especially if you didn't start with a storebought salsa. If that were the case, add fresh tomatoes- a dash or two of hotsauce, and a little extra onion or garlic to balance the flavors out.
Roasted red peppers or sundried tomatoes are other options to consider for adding a gourmet twist to your guacamole-- i wonder what it'd taste like with a single kalmata olive thrown in -- in lieu of garlic...
Add the juice of 1 small 1.5inch diameter lime or about half a 2 inch lime. (the Citric Acid in citrus fruits halts the oxidation/browning of the avocado meat and gives a zing to the guacamole, technically any citrus would do-- i prefer lime and believe this is the traditional choice as well).
2-5 Tablespoons of any pre-made salsa or pico de gallo of your choosing (from green to red, chunky to not chunky-- or even fruit based should work. I used a fire roasted red tomato salsa purchased from HEB with a medium level spiciness).
.5-1 clove garlic grated with a zester/pressed/ or minced (not too much i normally say you can't have enough garlic but it's very sharp when mixed in with the mild avocado) you could also substitute a small amount of red onion or shallot here. Roasted garlic would also work and provide a milder balanced taste to the dish, double or quadruple the volume for roasted garlic.
Mush all of the above together in a 2-4 cup bowl with a fork- add a dash of salt and pepper - mush together again until desired consistency.
Serve with tortilla chips ( I used sweet potato tortilla chips) or with a spoon for a dish with no chewing required *good if you just had a root canal-- trust me on that one*)
Serving Size: Makes about 8-10oz of guacamole dip. Single serving as a meal-- or serves 2 people as an appetizer.
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