Guacamole

GuacamoleWhenever I invite guests over during the summer, I serve plenty of guacamole – it’s just so popular!

Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open.

Press the skin of the avocado – it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.

Watch my video on Prevention Magazine on how to make Guacamole »

Serves 6, makes about 5 cups

Guacamole

Rating: 51

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 5 cups

Serving Size: 3/4 cup

Calories per serving: 164 calories

Fat per serving: 14 g fat (2 g saturated)

Guacamole

Ingredients

  • 4 large ripe avocados, preferably Hass
  • 1/2 teaspoon sea salt
  • 3 ripe tomatoes, seeded, finely chopped
  • 1/4 cup minced red onion
  • 2 jalapeno chilies, seeded, finely chopped
  • 3 to 4 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 3 tablespoons minced fresh cilantro
  • pinch of cayenne

Instructions

  • Cut the avocados in half, remove the pits and scoop the flesh. Transfer to a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached – I like mine a bit chunky. Stir in remaining ingredients. Serve immediately.
  • To keep for up to 3 hours, cover the surface of the guacamole with a layer of plastic wrap and store in the refrigerator. This dish does not store well over night and is best enjoyed immediately.
  • Watch my video on Prevention Magazine on how to make Guacamole »

Nutritional Stats Per Serving (3/4 cup): 164 calories, 2 g protein, 11g carbohydrates, 14 g fat (2 g saturated), 0 mg cholesterol, 7g fiber, 204 mg sodium

Weight Watchers® Points Plus: 4

Make It A Meal: Serve with Turkey Burgers or Chipotle Orange Shrimp or Black Bean Soup.

http://skinnychef.com/recipes/guacamole

Comments

  1. I’m wondering why you would add the pit into the guac to refridgerate it…does it help slow down the oxidation process?

  2. Skinny Chef says:

    Yes siree, so my Mexican cook friends tell me :)

  3. Your photos are so beautiful and you are so right….people, kids included love guacamole. I am glad I found your site…

  4. Is there a reason why you don’t post the calorie and fat content?

  5. Great recipe, we have been using a variation of this for years. Our only difference for a kick is replacing the lime juice with the juice of pickeled jalepenos.

  6. The idea of the pit keeping the guac from turning brown is a myth. Air makes avocados turn brown. When you place the pit in it, the guac stays green because you’ve blocked it from the air. Try the same thing with a rock, a plate, or a pile of Legos and you’ll have the same result. The pit has no magical powers.

    • You’re right! I just read that in Harold McGee’s book. Originally I thought it made a difference based on what my seasoned Mexican cook friends said!! Ya learn something new every day…

  7. When you store the guacalmole in the fridge, press plastic wrap down so that its touching every part of the guacamole. This will help keep air out and salvage leftovers to finish them off as a snack the day after the party. The color might turn a bit, but the flavor will still be awesome! Our last batch we kept for 3 days (made waaay too much, whoops!).

  8. Kim Honeycutt says:

    This sounds refreshingly good. Love having the video to watch! Pinned it!

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