CLASSIC GUACAMOLE
Traditionally made in a molcajete (basalt grinding bowl) and mashed with a tejolote (stone grinding tool/pestle). Guacamole should be served within 4 hours after it is prepared for the best color and freshest taste. From 1,000 Mexican Recipes.
Provided by ratherbeswimmin
Categories Low Protein
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Cut the avocados in half and remove the seeds.
- Hold 1 avocado half in the palm of one hand and with the other hand, mash the avocado in its shell with a fork; then scoop the avocado into a bowl with a spoon, scraping out the creamy pulp.
- Discard the shell and repeat with the remaining avocado halves.
- Add the remaining ingredients and mix well; cover tightly with plastic wrap to prevent discoloration.
Nutrition Facts : Calories 395.9, Fat 35.4, SaturatedFat 5.1, Sodium 309.7, Carbohydrate 23.1, Fiber 16.7, Sugar 2.6, Protein 5.1
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