Gabriel's Guacamole

Photo: Peden & Munk; Styling: Amy Wilson

This is the base guacamole recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.

Yield: Makes 2 cups (serving size: 1/4 cup)
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 80%
  • Protein: 0.9g
  • Fat: 6.7g
  • Saturated fat: 0.9g
  • Carbohydrate: 4.4g
  • Fiber: 3g
  • Sodium: 5.5mg
  • Cholesterol: 0mg

Ingredients

  • 2 medium Hass avocados, peeled, pitted and diced
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon finely chopped jalapeño
  • 1/4 cup chopped tomatoes
  • 4 teaspoons finely chopped white onion
  • Kosher salt
  • 4 teaspoons lime juice
  • 2 teaspoons chopped cilantro

Preparation

  1. Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and mash (with a pestle or a wooden spoon) until the avocados are creamy but still very chunky. Stir in tomato, onion, and salt to taste. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired. Serve with tortilla chips.
Also featured in: Sunset, August 2006
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