Guacamole is really just salsa with mashed avocado. If you are a green salsa fan, you can use it to flavor your guac. Watch Chef Bill Briwa's video to learn how to select, pit, and cut avocados.
- If you prefer, substitute 1 tablespoon seeded and minced jalapeño for the Tabasco® sauce, or use both jalapeño and Tabasco® depending on how spicy you want the guacamole to be. If using jalapeño, add it at the same time you add the lime juice.
- Alter the recipe to make seafood guacamole: add 1/2 pound (about 1/2 cup) of chopped, cooked shrimp. Dress with additional lime juice and chopped cilantro.
Makes 8 Servings
- 1/4 cup red onion, chopped
- 5 Hass avocados
- 1/4 cup lime juice
- 1/3 cup (approximately 1) diced Roma tomato (optional)
- 1/4 cup (approximately 4) thinly sliced scallions
- 1/4 cup chopped cilantro
- 1/2 teaspoon Tabasco® sauce, or as needed (see Chef’s Tip)
- Salt, as needed
- Freshly ground black pepper, as needed
- Soak the red onion in cold water for 5 minutes to take out the “bite.”
- Cut the avocados in half and carefully remove the pits. Cut the avocado into large cubes and scoop from the skin with a kitchen spoon. Place the avocado chunks in a large mixing bowl and mash with a fork.
- Drain the chopped onion.
- Add the lime juice, tomato (if using), scallions, red onion, and cilantro, and adjust seasoning with the Tabasco sauce, salt, and pepper.
- Refrigerate the guacamole in a tightly covered storage container. It is best to make guacamole the same day it is to be served.
Nutritional information, per serving—Calories: 149, Protein: 2 g, Carbohydrates: 9 g, Fiber: 6 g, Total Fat: 13 g, Saturated Fat: 2 g, Sodium: 93 mg, Cholesterol: 0 mg