Ole' Guacamole
One of our "have to haves" at any homemade Mexican meal. This is so simple to make takes literally minutes. Put on tacos, fajitas, or eat with chips. Once you make this you will never forget the recipe.
Servings: 4
Calories: 177kcal
Equipment
- 1 Mixing Bowl
- 1 Fork
- 1 Butter knife
- 1 Cutting Board
- 1 Chef's Knife
Ingredients
- 2-3 Avocados Medium Haas Ripe
- 1 Poblano Pepper Small
- 1/2 Cup Onion
- 1/8 Teaspoon Sour Cream
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Salt
- 1/4 Cup Tomatoes (optional) Fresh Deseeded
Instructions
- Gather Your Ingredients
- Wash the Avocados
- Wash The Pepper
- Wash The Tomato
- Scoop avocado from shells and discard seed and any black spots.
- Combine ingredients in a medium sized bowl.
- Do not over mix as you will want to see some of the avocado in small chunks
- Adjust heat with the cayenne as needed
- Add salt to taste
Notes
Variations:
You can use red, white, or yellow onions
Jalapeno peppers can be substituted for Poblano
Lime can be added for brightness if needed The most difficult part is finding ripe avocados. We simply buy them days to a week ahead and let them sit on the counter until nearly ready. If we know we are not going to use in the next couple days, we simply place them in the refrigerator where the ripening process is much slower. Best Served Immediately.
TIP:
If you do have to hold the guacamole in the fridge for a couple hours, use plastic wrap placed directly onto the top of the guacamole and push tightly up against the side of the bowl, keeping all air out. If this step is not taken, the guacamole will turn brown.
You can use red, white, or yellow onions
Jalapeno peppers can be substituted for Poblano
Lime can be added for brightness if needed The most difficult part is finding ripe avocados. We simply buy them days to a week ahead and let them sit on the counter until nearly ready. If we know we are not going to use in the next couple days, we simply place them in the refrigerator where the ripening process is much slower. Best Served Immediately.
TIP:
If you do have to hold the guacamole in the fridge for a couple hours, use plastic wrap placed directly onto the top of the guacamole and push tightly up against the side of the bowl, keeping all air out. If this step is not taken, the guacamole will turn brown.
Nutrition
Calories: 177kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.1mg | Sodium: 155mg | Potassium: 593mg | Fiber: 8g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 37mg | Calcium: 21mg | Iron: 1mg