Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 avocados
- 2 tablespoons pico de gallo
- juice of 1/2 lime
- 1 chopped Jalapeño or 2 tablespoons crushed red pepper or 1 tablespoon cayenne pepper
- 1 teaspoon salt
- 4 teaspoon olive oil
- 1 1/2 teaspoon chopped garlic
- 1/2 teaspoon ground black pepper
- 1 minced jalapeño or 2 minced serrano chiles or 2 tablespoon minced any chile pepper (adjust for spiciness)
- cilantro for garnish
Directions
1.Pit the avocados.
2.Score avocado without cutting through the skin.
3.Scoop out one avocado with a large spoon and place in mixing bowl. Add the lime juice and stir to evenly coat the avocados.
4.Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
5.Then scoop out the other avocados and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain. Garnish with a sprig of cilantro.