A Rick Bayless recipe.
My Private Note
Units: US | Metric
- 3 ripe avocados (medium-large) or 1 1/4 lbs avocados (medium-large)
- 1/2 medium white onions or 1/3 cup white onion, chopped into 1/4-inch pieces
- 1 -2 fresh hot green chili pepper, to taste stemmed, seeded and finely chopped (usually 2 serranos or 1 jalapeno)
- 1/4 cup soft sun-dried tomato, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
- 1/4 cup loosely packed chopped fresh cilantro, plus a little extra for garnish (thick bottom stems cut off)
- 1 -2 tablespoon fresh lime juice
- mexican queso fresco (optional) or feta (optional) or salted farmer cheese, for garnish (optional)
- 1Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl.
- 2Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
- 3Scoop the onion into a small strainer and rinse under cold water.
- 4Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.
- 5Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
- 6Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours).
- 7Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.
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Nutritional Facts for Sundried Tomato Guacamole
Serving Size: 1 (184 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 261.0
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 83.1 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 10.9 g
- Sugars 3.4 g
- Protein 3.9 g