Ahh, there’s nothing like homemade guacamole! And this recipe rocks, especially if you serve it with homemade tortilla chips.
|
Print Recipe
|
|
Add to Shopping List
This recipe has been added to your Shopping List
|
|
|
Calories |
Cholesterol |
Sat Fat |
Carbs |
Ingredients
- 3 avocados (peeled and pitted)
- 2 Roma tomatoes (chopped)
- 1/4 C red onion (diced)
- 1/4 C cilantro (fresh) (chopped)
- 2 green onions (thinly sliced)
- 2 garlic cloves (minced)
- 1 jalapeno pepper (minced)
- 1/2 tsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp black pepper
Ingredients
- 3 avocados (peeled and pitted)
- 2 Roma tomatoes (chopped)
- 1/4 C red onion (diced)
- 1/4 C cilantro (fresh) (chopped)
- 2 green onions (thinly sliced)
- 2 garlic cloves (minced)
- 1 jalapeno pepper (minced)
- 1/2 tsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp black pepper
|
|
Calories |
Cholesterol |
Sat Fat |
Carbs |
|
Instructions
In a medium bowl, use a fork to mash the avocados to the desired consistency.
Add the remaining ingredients and mix until combined.
Recipe Notes
Cover and refrigerate for up to four days.
Hint: If you store the guacamole with an avocado pit sitting in the middle of the dip, this will prevent or at least delay the dip from turning brown.
© Mainly Vegan LLC
