Who knew Guacamole could be so easy (and tasty)? Recipe
I must confess that I've never made Guacamole before. It has always been so convenient for others to make or bring to a party that it never really crossed my mind to do it myself; however, the other day there were two nice sized Avocados staring at me in the face on the kitchen counter, perfectly ripe, not too soft, not too hard. The mood struck me to prepare one of them sliced with a drizzle of my Dijon vinaigrette, along with a couple slices of crusty French bread. Stopping short of running the knife though the peeling, I decided, since I had nothing better to do, to come up with a recipe for Guacamole, my way. And so I ventured into uncharted territory and began to gather my ingredients, creating the recipe along the way. Here's what I came up with:
Ingredients
- 2 large Avocados (firm but ripe)
- 3 cloves of garlic (crushed and finely chopped)
- 1/2 large onion (finely chopped)
- 1/4 cup of fresh finely chopped parsley
- 2 tablespoons of Pimientos
- 2 tablespoons of bottled sweet red chili pepper sauce
- 1 green onion (finely chopped)
- 2 tablespoons of olive oil
- Juice from 1/2 lemon
- Salt and pepper to taste
Directions
- Cut each Avocado in half, remove the pits, and carefully remove the meat from the shell with a spoon into a bowl. Set the shell halves aside. Using a fork, mash the avocado meat and pour the lemon juice in, stirring well so that ingredient is well incorporated. Now add the sweet chili sauce, green onion and parsley and stir. Set aside.
- Using a saute pan, heat the olive oil over medium heat. Saute the chopped onion, garlic, and pimientos until onion is softened and translucent. This usually takes about 5 minutes. Remove from heat and allow to cool.
- Once cooled, add sauteed mixture to the avocado and mix thoroughly. Add a couple pinches of salt and pepper and taste for correct seasoning.
- With a spoon, return the avocado mixture to the shells, cover tightly with plastic wrap, and refrigerate for about an hour. Serve 1/2 avocado per person along with chips and a spoon. You may just want to use the spoon alone. This recipe is absolutely delicious and works great as an appetizer or snack for the Sunday ball games. I think I finally made my first Guacamole - or at least my version of it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 149 | 71% |
| Total Fat 16.63g | 21% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 120mg | 5% |
| Potassium 409mg | 12% |
| Total Carbs 14.42g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.16g | 5% |
| Protein 3.41g | 5% |
