Guacamole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 4 hass avocados (halved and pitted)
- 0.5 cup red onion (diced)
- 1 jalapeno (seeded and minced)
- 0.25 cup sour cream
- 2 tablespoons lime juice
- 0.5 teaspoon garlic salt
- 12 cherry tomatoes (quartered)
- 2 tablespoons fresh cilantro (chopped)
- Carbohydrate 142.2078 g
- Cholesterol 19.6 mg
- Fat 128.914575 g
- Fiber 73.1149991384894 g
- Protein 34.2115 g
- Saturated Fat 22.38949 g
- Serving Size 1 1 recipe (2496g)
- Sodium 1341.955 mg
- Sugar 69.0928008615106 g
- Trans Fat 8.82161250000001 g
- Calories 1701 calories
As a busy mom, I'm always looking for ways to make my life easier. That's why I love this recipe for a slightly fancier guacamole. It's easy to make, and it's a crowd-pleaser. Plus, it's a great way to use up leftover avocados.
The first step is to grill the pepper, onions, and cherry tomatoes. This gives them a nice smoky flavor. Once they're cooled, you can remove the skins and seeds from the peppers and onions, and then cube the avocados. Next, you'll mash together the avocados, onion, jalapeno pepper, and sour cream. Then, you'll stir in the lime juice, garlic salt, and cilantro. Finally, you'll gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Once everything is combined, you'll chill the guacamole for 30 minutes before serving. This will allow the flavors to meld together. Serve the guacamole with your favorite chips or vegetables. Enjoy!
Step-by-step
- Preheat an outdoor grill on low heat.
- Lightly Oil grill. (may use an indoor grill
- Cook the pepper,onions and the cherry tomatoes on the preheated grill until just slightly browned and caramelized.
- Allow to cool to room temperature.
- Remove the skins,and seed and cube the avacodos.
- Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream.
- Stir in the lime juice, garlic salt, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro.
- Chill 30 minutes before serving.
