An authentic guacamole recipe from Taco Bill - South Melbourne voted Australia's Favourite Mexican/Latin American in the 2009 I Love FOOD Awards.
Cut the avocados open, remove seeds and scoop flesh into a mixing bowl.
Finely dice the tomato and onion and add to the avocado, along with the Jalapenos.
Mince the garlic and add to the avocado mixture, together with the Salsa Cruda.
Add salt to taste, say 1/4 teaspoon.
Mash together with a small (potato) masher until well combined, but still a little ‘chunky’.
Do not totally puree the avocados!!
It is desirable to have small pieces of avocado to give the guacamole some texture.
Always taste the guacamole before it is served as avocados vary considerably in flavour from season to season & from type to type.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
To check ripeness of avocado
A ripe avocado will be soft at the end near the stalk .. lightly press.
If the avocado is firm / hard it is not ripe.
Guacamole oxidizes with exposure to air & loses its green colour very easily if made ahead of time.
Guacamole keeps best if a few avocado pips are placed in the mixture & the guacamole is covered with plastic wrap.
The wrap should be placed directly on to the surface of the guacamole so that there is minimal exposure to air.
Place a lid on the container & refrigerate.
Keep refrigerated until needed.
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