CLASSIC GUACAMOLE

Recipe Provided By the California Avocado Commission

Cumin, tomatoes and onion uncover the secret to classic guacamole.

Preparation:	10 min
Cook Time:	0 min
Total Time:	10 min
Serves:	8

 

Ingredients

• 4 ripe, Fresh California Avocados, seeded and peeled
• 2 Tbsp. lemon juice
• 1 clove garlic, crushed
• 1 tomato, finely chopped
• ¼ cup finely chopped onion
• ⅛ tsp. ground cumin
• 3 drops hot pepper sauce
• Tortilla chips

Instructions

1. Using a fork, coarsely mash avocado with lemon juice and garlic.
2. Stir in remaining ingredients to blend.

Serving Suggestions:
Garnish as desired and serve with tortilla chips.

Beverage Pairings:
Try with a local California beer or wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information Per Serving: Calories 150; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 10 mg; Potassium 452 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 1 g; Protein 2 g; Vitamin A 141 IU; Vitamin C 13 mg; Calcium 16 mg; Iron 1 mg; Vitamin D 0 IU; Folate 78 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

© 2011 California Avocado Commission

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Spicy Potato Skins Recipe

This potato skins recipe is spicy and tasty. The recipe for potato skins includes a mixture of spices and the guacamole goes perfectly with them. This potato skins appetizer can also be served as an accompaniment to a main meal.

There are various loaded potato skins recipes to choose from but if you like spicy food, you should give this one a go! You can use the leftover potato (which is scooped out) to make mashed potatoes or bubble and squeak recipes.

South of the Border Potato Skins Served Appetizer with a Guacamole Dip

Ingredients -

6 scrubbed large potatoes
3 tablespoons sunflower oil
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon allspice
Freshly ground black pepper
1 cup guacamole

Preparation:

Preheat the oven to 350 degrees F.

Prick the potatoes all over with a fork and bake them for an hour. Alternatively, microwave them all together for 25 minutes. Heat the grill to medium hot.

Cut the potatoes in half and scoop out all but ¼ inch potato wall. Cut each half into three wedges. Brush the potato wedges with oil. Combine the seasonings and sprinkle them over the potato skins.

Place the potato wedges on a sheet of foil and grill them for 10 minutes, turning occasionally, until golden and crisp.

Serve hot with the guacamole.

(Serves 6)

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Jalapeno Guacamole Dip Recipe

  
Looking for the best guacamole dip recipe? Try this Mexican guacamole dip recipe made with fresh jalapeno peppers and of course, avocados! Guacamole recipe courtesy of Avocados from Mexico.
Ingredients:

* 2 tbsps finely chopped fresh cilantro
* 2 tsp finely chopped yellow onions
* 2 tsp minced jalapeno or serrano chilies
* salt
* 2 large ripe avocadoes, peeled and seeded
* 2 tbsp finely chopped plum tomato (1 small tomato)
* 2 tsp fresh squeezed lime juice
* warm tortilla chips, for serving

Preparation:
Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and q/w teaspoon of salt in the bottom of a medium-size bowl.

Add the avocados and gently mash with a fork until chunky-smooth.

Fold the remaining cilantro, onion, and chile into the mixture.

Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm tortilla chips.

Makes 4 servings of the best guacamole dip ever!

Nutritional information per serving:
191 calories, 2.4 grams protein, 18.5 grams fat, 8 grams carbohydrate

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