Recipe by Candace Michelle
I love guacamole, but I cant help but think how fattening it is every time I eat it. This recipe cuts down on the fat, without sacrificing any flavor, I actually think it has more! You can change up the ingredients sizes depending on taste, this is just a starter. If you like cilantro add about 5 tablespoons, I dont care for it myself.
Top Review by Brooke the Cook in WI
Holy Guacamole! This was hot hot hot and we loved it! I must admit that I left the seeds in the jalapeno, otherwise it wouldn't have been so hot, but we like the heat so I left it in. I used the juice of one lemon, 1 roma tomato and the full amount of cilantro. I used the food processor to mince the jalapeno and cilantro; although I think by the end the cilantro was overprocessed this way as it was hard to detect the flavor, I'd add it at the end with the tomato and remaining avocado next time. Also, I didn't mash the remaining avocado - I just put the chopped tomato and avocado into the food processor after processing everything else and pulsed 2 times and it was mixed in perfectly. Made for My 3-Chef's 2008 game.
- 2 large avocados, peeled, divided
- 8 ounces nonfat sour cream
- 1⁄4 cup green onion, chopped
- 2 jalapeno peppers, seeded and chopped
- 4 teaspoons lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon pepper
- 1⁄4 cup tomatoes, seeded and chopped
- 5 tablespoons cilantro (optional)
Directions See How It's Made
- In a food processor, combine one avocado with everything but the tomato. Process until smooth.
- In a bowl, mash remaining avocado with a fork. Stir in with pureed avocado and tomato.
- *When my mom makes this, she uses about a full cup of tomato, but I really dont care for it myself.
- *Add an extra jalapeno and some hot sauce if you'd like a kick.