“This recipe is as close to what you'll find in a good Mexican restaurant along the southwest U.S. border. It is so good, it is addictive.” - by ellenmoriah
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Mash avocados in a bowl with a fork until smooth.
- Mix onion and tomatoes into mashed avocado.
- Stir lemon juice, hot pepper sauce, and salt into avocado mixture with a wooden spoon.
Nutrition
Amount Per Serving (8 total)
- Calories
- 173 cal
- 9%
- Fat
- 14.8 g
- 23%
- Carbs
- 11.3 g
- 4%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This is my recipe, which was posted slightly differently than how it was submitted. A couple tips: • you know an avocado is ripe when the skin is black, and there's a little "push" when you slightly ..." See moresqueeze it. Too much "push" and it's over-ripe; too little and it's not ready yet. • the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it, the avocado's not ready yet. • to keep the guacamole from turning brown, place plastic wrap directly on top of the finished dish, making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve, remove the plastic wrap and stir the dish with a fork. • This is ALWAYS best at room temperature."
allyb23
"Made this last night for a party and everyone LOVED it. The only difference that I made was substituting lime juice for lemon, because I had limes on hand and no fresh lemons. I also would recommend k..." See moreeeping the pits in the bowl until it's time to serve so that it doesn't brown!"
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