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Cabo Guacamole Recipe

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Ingredients

Adjust Servings:
6 roma tomatoes, cut up in small chunks
1 white onion, cut up in small chunks
1/2 - 1 cup garlic-flavored olive oil (or herb flavor or make your own by adding crushed garlic to your olive oil)
1 - 2 hot pepper, chop up small (mild to hot depending on taste and it is okay without it!!)
1/2 lime, juice of
2 avocados (chunked and mashed, depending on how you like it)

Nutritional information

433.5
Calories
377 g
Calories From Fat
42 g
Total Fat
5.9 g
Saturated Fat
0 mg
Cholesterol
13.9 mg
Sodium
16.5 g
Carbs
8.4 g
Dietary Fiber
4.9 g
Sugars
3.3 g
Protein
176g
Serving Size

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Cabo Guacamole Recipe

Features:
    Cuisine:

    This was DELICIOUS!! Thanks for posting!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cabo Guacamole Recipe, This is a recipe my mother-in-law picked up on her vacation in Cabo! We are all thankful she brought it back to share with us Hope you guys enjoy it, too!, This was DELICIOUS!! Thanks for posting!, This is a recipe my mother-in-law picked up on her vacation in Cabo! We are all thankful she brought it back to share with us Hope you guys enjoy it, too!


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    Steps

    1
    Done

    With the 6 Roma Tomatoes- Cut Them Up in Small Chunks (the Number of Tomatoes Depends on How Much You Want to Make but I Will Base the Rest of the Ingredients on This Amount).

    2
    Done

    Mix All Remaining Ingredients Together (with Tomatoes) in a Bowl, It Gets More Flavor to It as It Sits in the Frig Covered. (i Can't Figure Out Why the Olive Oil Amount Isn't Showing Up, but -- You Should Use 1/2-1 Cup Worth).

    3
    Done

    You Can Add the Above Ingredients to Cut Up Shrimp, or Shrimp and Cocktail Sauce (minus the Avacados).

    4
    Done

    You Can, Also, Omit the Lime, If You Choose. It's Still Yummy!

    5
    Done

    Enjoy!

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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