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This recipe is
- Low Sodium
Rating4 of 5 144
144 Ratings | 3 Comment(s)
Recipe Provided By the California Avocado Commission
Here's the real deal: a guacamole recipe so authentic, you can almost hear the Mariachis singing.
ripe, Fresh California Avocados, peeled and seeded
ripe, medium Roma tomato, seeded, diced
minced sweet white onion
serrano chilies, seeded and minced
cilantro leaves, chopped
fresh lime juice
Hot pepper sauce
Sea salt, to taste
White pepper, to taste
- Cut avocado in large chunks and mash coarsely in large bowl with a fork.
- Add remaining ingredients and blend gently; leaving some small chunks is fine.
- Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair.
Try with frosty margaritas for a festive get-together.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Nutrition Information Per Serving: Calories 170; Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 0 mg; Sodium 10 mg; Potassium 575 mg; Total Carbohydrates 12 g; Dietary Fiber 8 g; Total Sugars 2 g; Protein 2 g; Vitamin A 382 IU; Vitamin C 20 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 IU; Folate 89 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 2%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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