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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Great Guacamole

Makes: 16 servings
Serving size: 1/4cup Yield: 4 cups
Prep 15 mins Stand At least 30 mins
Great Guacamole
  • 5 - 6  ripe avocados
  • 1/4  cup  snipped fresh cilantro
  • 1 - 2  medium fresh jalapeno peppers, stemmed, seeded, and minced
  • 1  clove  garlic, minced, or more to taste
  • 1/4  cup  red onion, finely chopped (optional)
  • 1  large  tomato, seeded and chopped (optional)
  • 2 - 3  tablespoons  lime juice
  • 3/4 - 1  teaspoon  salt
  •  Fresh cilantro, chopped tomato, chopped avocado and/or lime wedges (optional)
  •  Sweet potato chips

1. Cut avocados in half. Scoop pulp into a bowl and slice into small diced pieces or mash with a fork or potato masher.

2. Gently fold in cilantro, jalapeno peppers, and garlic. If desired, add onion and tomato. Add lime juice and salt to taste. Cover with plastic wrap, pressing wrap to the surface of the guacamole to prevent it from turning brown. Let sit at least 30 minutes (or refrigerate up to 4 hours, then let stand at room temperature at least 15 minutes before serving). If desired, before serving, sprinkle with additional cilantro. Serve with sweet potato chips.

From the Test Kitchen*
  • Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts (Great Guacamole)
  • Servings Per Recipe 16,
  • cal. (kcal) 71,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 4,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • sodium (mg) 113,
  • Potassium (mg) 218,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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