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Ingredients
- 6 ripe avocados
- 3 limes, juiced
- 1 medium yellow onion, chopped
- 1 garlic clove, smashed then minced
- 2 serrano chiles, cut into rounds
- 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Directions
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork. If you want a smooth guacamole, put mixture in a food processor and process until desired consistency.
- Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 132 | |
| Calories from Fat 99 | 75% |
| Total Fat 11.06g | 14% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 410mg | 12% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 5.9g | 20% |
| Sugars 1.44g | 1% |
| Protein 1.84g | 3% |
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