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Purely Simple Guacamole

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Ingredients

Adjust Servings:
4 tablespoons white onions, finely chopped
3 tablespoons fresh cilantro, chopped and firmly packed
2 teaspoons fresh jalapenos, finely chopped
1 teaspoon salt
3 medium ripe hass avocadoes (about 8 oz each)
3 tablespoons tomatoes, diced

Nutritional information

222.8
Calories
180 g
Calories From Fat
20 g
Total Fat
2.8 g
Saturated Fat
0 mg
Cholesterol
592.8 mg
Sodium
12.6 g
Carbs
9.1 g
Dietary Fiber
1.1 g
Sugars
2.7 g
Protein
123g
Serving Size

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Purely Simple Guacamole

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      This is a great recipe for Guacamole. I had avocados that were just barely ripe so this recipe worked perfectly for them. used a mortar and pestle to grind the onion,cilantro, chiles and salt which worked really well. Great recipe BEV.

      • 25 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Purely Simple Guacamole, In my opinion the fresh and simple is best when considering a guacamole recipe I know lots of recipes add lots of peppers and spices to doctor the flavor But I like the flavors of the vegetables to highlight my guacamole I found this recipe in the September issue of Saveur Magazine It originally comes from Rosa Mexicano Restaurant in New York City, where the guacamole is prepared fresh at your table side using a traditional molcajete (a mortar made of volcanic rock) In preparing this recipe, if you do not have a molcajete, you can use a mortar and pestle, or a bowl and the back tines of a fork to combine ingredients, which will work just as well I love this recipe and it has become my favorite I hope you will enjoy it, too!, This is a great recipe for Guacamole I had avocados that were just barely ripe so this recipe worked perfectly for them used a mortar and pestle to grind the onion, cilantro, chiles and salt which worked really well Great recipe BEV


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      Steps

      1
      Done

      Grind 1 Tbs Finely Chopped White Onion, 1 Firmly Packed Tbs Chopped Fresh Cilantro, 2 Tsp Finely Chopped Jalapeno, and 1 Tsp Salt in a Molcajete Until All Ingredients Are Well Ground.

      2
      Done

      Tip: Alternatively, Use a Fork to Mash Ingredients Into a Paste in a Wide Bowl. (use a Nice Sized Mortar and Pestle.).

      3
      Done

      Cut 3 Medium-Ripe Hass Avocados (about 8 Oz Each) in Half.

      4
      Done

      Twist the Halves to Separate Them and Remove the Pit With the Tip of the Knife.

      5
      Done

      Place an Avocado Half, Cut Side Up, in the Palm of Your Hand and Make 3 or 4 Evenly Spaced Lengthwise Cuts Through Its Flesh Down to the Skin, Without Cutting Through the Skin.

      6
      Done

      Make 4 Cross-Wise Cuts in the Same Fashion.

      7
      Done

      Scoop the Diced Avocado Flesh Into the Molcajete.

      8
      Done

      Repeat With Remaining Avocado Halves.

      9
      Done

      Gently Fold the Avocado Into the Chile-Onion Paste, Keeping the Avocado Pieces Fairly in Tact.

      10
      Done

      Add 3 Tbs Diced Tomato, 2 Firmly Packed Tbs Chopped Fresh Cilantro, and 1 Tbs Finely Chopped White Onion.

      11
      Done

      Fold Together All the Ingredients.

      12
      Done

      Taste and Add Salt, If Desired.

      13
      Done

      Serve Immediately, Directly from Molcajete (or Bowl), With Tortilla Chips.

      Avatar Of Bella Collins

      Bella Collins

      Pasta perfectionist with a passion for creating handmade noodles and sauces.

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