Fresh Homemade Guacamole Recipe
This guacamole recipe was adapted from the one in the Cookshelf Mexican cookbook by Parragon Publishing. I’m a big fan of these small, spiral bound cookbooks. The recipes are simple and reliably delicious.
1 ripe tomato
Juice of 1.5 limes
1/5 red onion
1/4 tsp ground cumin
1/4 tsp chili powder
1 jalapeño, deseeded and finely chopped
2 Tbl cilantro
1/4 tsp salt
- Prepare two bowls – one filled with ice water, the second empty and heatproof.
- Set tomato in heatproof bowl.
- Boil about one quart of water.
- Pour boiling water over the tomato.
- Cover and let sit 45 seconds.
- Remove tomato from hot water and plunge into ice water.
- Remove skin, cut in half, deseed and chop.
- Run now empty heatproof bowl under cold water and dry thoroughly.
- Squeeze juice from 1 1/2 limes into this bowl.
- Cut each avocado in half, remove the pit, and carefully scoop out flesh.
- Add avocados to bowl with lime juice and toss thoroughly. (This will keep avocados from turning brown.)
- Chop avocados coarsely.
- Add onions, tomato, cumin, chili powder, salt, and cilantro.
- Toss gently but thoroughly.
- Serve immediately.
- If not serving immediately, cover completely and tightly and refrigerate.
Makes enough guacamole for four people.
Approx. 245 calories per serving.