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Ingredients
- 2 x Avacodas
- 1/2 c. Minced tomato
- 2 Tbsp. Finely minced onion
- 1 Tbsp. Finely minced serrano or possibly ja
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Minced cilantro
- 1 x Juice of 1/2 lime Salt and pepper to taste
Directions
- The VERY BEST guacamole I ever tasted was at the Guadalajara Grill in Old Town San Diego. They make it fresh, right at your table. (I recommend the Haas avacodas).
- Here's their recipe: Slice the avacodas in half, remove the pit and scoop out the pulp with a spoon. Add in all ingredients and mix gently, crisscrossing two spoons in the bowl. The idea is to leave the avacoda in small chuncks. Susan Husij
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 122g | |
| Calories 261 | |
| Calories from Fat 240 | 92% |
| Total Fat 27.2g | 34% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 224mg | 6% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.82g | 2% |
| Protein 0.98g | 2% |
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