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Guacamole Without Tomato served with pretzel chips.

Guacamole Without Tomato

Tressa Jamil
Guacamole Without Tomato is ready in 10 minutes, and all you need is a few ingredients! Serve it as a tasty dip or top your favorite entree.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Dip, Side Dish
Cuisine Mexican
Servings 6 Servings
Calories 115 kcal
Equipment
Ingredients
  
  • 3 large avocados, ripe
  • ½ small red onion, finely diced
  • 3-4 tablespoons fresh cilantro, finely chopped
  • ½ jalapeño, seeds and stems removed, finely diced
  • 2 cloves garlic, minced
  • ½ lime, juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
Instructions
 
  • Slice the avocados in half, remove the pit, and scoop the insides into a small bowl.
  • Mash the avocado with a mortar and pestle, fork, or food processor, depending on the consistency you prefer.
  • Add the remaining ingredients and mix well by hand for chunky guacamole or use a food processor to whip it smooth.
Notes
Expert Tips:
  • Great Guacamole is built, and for that reason I highly recommend tasting and making adjustments after each step.
  • Be wary of chili fingers; don't forget to wash your hands after handling jalapeños.
  • Allow Guacamole to chill in the refrigerator for at least 30 minutes before serving. This will help the flavors meld together and enhance the overall taste.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 3 Tablespoons | Calories: 115 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 163 mg | Potassium: 240 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 17 IU | Vitamin C: 27 mg | Calcium: 3 mg | Iron: 4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!