Guacamole

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Yield: approximately 1 qt (1L) U.S. Metric

Ingredients

Procedure

1 fl oz 1 fl oz to taste 12 oz

3C mL 3C mL to taste 375 gl

Ripe avocados, medium size Onion, grated Small, hot green chile such as jalapeno, minced Lime or lemon juice Olive oil Salt

Fresh tomato (optional)

Per serving

Calories, 45; Protein, 1 g; Fat, 4 g (75% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 2 g; Sodium, 0 mg.

Per serving

Calories, 45; Protein, 1 g; Fat, 4 g (75% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 2 g; Sodium, 0 mg.

Pit and peel the avocados. Mash the pulp coarsely. The puree should be slightly lumpy rather than smooth.

Mix in the onion, minced chile, lime or lemon juice, olive oil, and salt to taste.

If desired, peel, seed, and dice the tomato and mix it into the avocado.

Cover tightly with plastic wrap placed on the surface of the guacamole. This is to protect it from air, which will darken it. For the same reason, guacamole should not be made too long before serving time. Chill the guacamole until ready to serve.

Variation

Sour Cream Avocado Dip

Use 1 oz (30 g) onion. Omit the olive oil and tomato. Mash the avocado to a smooth purée. Add ¡>2-% pt (250-375 mL) sour cream.

Note: If fresh chiles are not available, use canned chiles or a few dashes of hot red pepper sauce.

Guacamole

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