Craig Claiborne's Guacamole
Updated March 5, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2ripe, unblemished, not-too-soft avocados, about ¾ pound each
- 2tablespoons lime juice
- ½cup finely chopped onions
- 1tablespoon olive oil
- ½cup finely chopped, loosely packed, fresh coriander leaves
- 2canned serrano chilies, drained, stems removed and chopped
- ¾cup fresh, red, ripe tomatoes cut into ¼-inch cubes and drained
- Salt to taste, if desired
Nutritional analysis per serving (6 servings)
165 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 2 grams protein; 363 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut the avocados in half. Discard the pits. Remove the peel from the avocado halves and put the halves in a mixing bowl. Using a fork and knife scissor-fashion, cut the avocado halves roughly into small pieces, each about one- half-inch thick. Sprinkle with lime juice and stir. There should be about two cups.
- Step 2
Put half of the chopped avocado into the container of a food processor or electric blender and add half of the onions, the olive oil and half of the coriander. Blend thoroughly. Add this to the remaining chopped avocado. Add the chilies. Stir in the remaining onions and coriander and the tomatoes. Add salt to taste
Private Notes
Comments
I have to say, I have never seen any bowl of guacamole last to day two.
Never made quacamole. I made this as noted, with only a few minor changes. Made this during corona virus when only the SLIMCADOS were available. Added spices to taste. I loved it! Although I was planing to make avocado toast with a poached egg on top, I was too hungry and ate it solo. Loved every bite!
So delicious! I didn’t have chips, so I served it on a bed of mixed greens. Yum!!!
Yum, yum, yum! I made a couple tweaks. I didn't have serranos, but I did have ripe jalapenos growing in a pot in the patio so I subbed those. Also, with peaches in season I had to use them up so I threw in a diced peach to the mix. With tomatoes also in season, this was the bomb!
How much dry coriander spice would substitute when fresh leaves are not available?
I made some minor adjustments. I used the juice of one large lime and chopped green onions. I skipped the olive oil, and used 1/2 seeded jalapeño, finely chopped. Then I sat down to a big bowl of guacamole with a spoon.
Advertisement