email this page2 ripe avocados
1 garlic clove, finely chopped
1/2 teaspoon salt
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 small jalapeño, finely chopped
1/4 small white onion, finely chopped
1/4 medium tomato, chopped into 1/4-inch dice
1. Peel and seed avocado. Mash with a large fork or potato masher. Add remaining ingredients; stir gently. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours. Yield: 1 ½ cups.
Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005), "Relish Who You Know," May 2006.
Nutritional Information
Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005), "Relish Who You Know," May 2006.
Per (1/4-cup) serving: 140 calories, 12g fat, 2g prot., 9g carbs., 6g fiber, 240mg sodium.
