The best restaurant guacamole
This restaurant guacamole is simply the best. It’s chunky, fresh, and creamy, just like what’s served at your table side in your favorite restaurant.
Servings: 5 servings
Calories: 138kcal
Equipment
- Mortal and Pestle
Ingredients
- 2 avocados ripe
- 5 cherry tomatoes diced
- ⅙ red onion diced
- ⅙ jalapeno diced
- 1 lime juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ cumin
- cilantro small bunch OR
- ¼ teaspoon cilantro dry
- 2 rsp organic garlic olive oil (use code 15GOLDENGK for 15% off)
Instructions
- Using a sharp kitchen knife carefully cut each avocado in half by cutting into the pit, then rotating the avocado around the knife. Carefully remove the pit with the sharp side of the knife, or scoop out with a spoon.
- Next, using a spoon, scoop the flesh of each avocado into a large bowl, making sure to scrape the inside of each avocado very well. If you have a mortar and pestle use it here! If not, a mixing bowl and fork will work.
- Place the avocado flesh in the bowl, and mash with a fork. Stop mashing just before you reach your desired consistency of guacamole.
- Next, add the tomatoes, red onion, cilantro, jalapeño, lime, juice, olive oil, salt, cumin, and garlic powder. Using a fork or your pestle combine all of the ingredients, mashing everything together until it is well combined.
Notes
- Guacamole is always served best when it is fresh but can be stored in an airtight tight container in the fridge for up to three days.
- Another option is to freeze your guacamole in souper cubes and take out only what you need as you need it. Guacamole can be frozen in souper cubes for up to two months.
- Guacamole is served great with tortilla chips, tacos, nachos, and even baked white fish!
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 249mg | Potassium: 450mg | Fiber: 6g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 16mg | Calcium: 18mg | Iron: 1mg
