Por It’s a long, long road to guacamole and there are many variations of the dish on the way—most of them loaded with fat. Following the traditional recipe I have shown here, I have added some suggestions for reducing the fat.
Makes 2 Cups
4 ripe avocados, peeled, and mashed with a fork
1 small tomato, chopped
1 tablespoon minced onion
1 clove garlic, juice only
1–2 serranos, seeded and minced
2 teaspoons cilantro leaves, finely chopped
Lime or lemon juice, to taste
Salt and pepper to taste
Mix all ingredients in a bowl. This mixture should have some texture. If a processor is used, care must be taken to
keep mixture from becoming too smooth. Never use a blender.The addition of 1 teaspoon of FRUIT FRESH®
(ascorbic acid) will allow you to make this several hours ahead of serving time without fear of it turning black on
top; cover closely (no air space) with Saran® wrap; otherwise, make it at the last minute. Serve with toasted tortilla chips.
Alternates:
- For each avocado blend in ½ cup low-fat cottage cheese; follow directions as given above.This is less fat than the same size serving as straight avocado guacamole recipe. Serve with baked low-fat tortilla chips or raw vegetables.
- Substitute thawed and puréed frozen green peas for avocado; proceed with guacamole recipe. A little extra serrano may be needed, or try half peas and half avocado the first time. Serve with baked lowfat tortilla chips or raw vegetables.
NOTE: To peel an avocado; cut in half and remove seed. Using a tablespoon, insert spoon between peel and meat.Work spoon to other side; scoop out entire half; dip avocado quickly into a solution of water and ascorbic acid (a commercial preparation such as Fruit Fresh®) or wipe it with lemon juice to prevent darkening.
If avocado is not ripe; wrap in newspaper or place in a paper sack; place in micro-wave. Using a half-minute to start with, and more or less as needed as you progress, heat avocado until it is desired softness.Take care to not “cook” it.