Guacamole

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Learn how to safely cut an avocado and make great guacamole.

Tips from the Chef

The amount of spice in this is minimal and should not bother you if you don't like spicy foods. However, if you really don't want any spiciness at all, then use a little paprika and salt instead of the Boswell Seasoned Salt and omit the Habanero sauce altogether.

To make guacamole for a crowd, just increase the ingredient amounts.

Please don't put garlic, lettuce, lemon or God forbid, canned peas in guacamole. If you do, Moctezuma will come after you for sure.

Prep for Guacamole - How to Safely Work with Avocados

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Prep Time: 5

Total Time: 5

Servings (slide to adjust): 2 servings

Chef Adrienne Boswell

Course: Appetizer

Cuisine: Mexican

Difficulty: Easy

Newsletter: 2019-04-30

Calories per serving: 174kcal

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Ingredients

1 Avocado, peeled and pitted
½ white onion, chopped
1 Roma tomato, chopped
½ head cilantro, chopped
¼ tsp Boswell Seasoned Salt
3 drops El Yucateco Habanero Sauce

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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

Put the tomato, onion, peppers, and cilantro into a large shallow bowl. Add the avocados, then using a potato masher, mash all together. Season with the remaining ingredients, then mash with a pestle. Add the seasoned salt
Serve immediately, or if you must wait, then put plastic wrap on the guacamole itself, and refrigerate until ready to use. Oxygen is your enemy!

Video

Nutrition

Serving: 1gCalories: 174kcalCarbohydrates: 12gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 0mgSodium: 142mgFiber: 5gSugar: 3g

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

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Every recipe on The Good Plate is tested in a real kitchen using tools I actually cook with—cast iron, air fryer, sous vide, Instant Pot, and more. I’ve trained with a Hilton executive chef and earned my California Food Handler’s License to ensure safe practices in every recipe. I have won charity cooking contests, catered events, and written cookbooks on turkey and (soon!) burgers. I only recommend tools I’ve tested myself.

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