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Guac and Roll!
- 8 ripe avocados (peeled and cubed)
- 1 small red onion (minced)
- 2 cloves garlic (pressed)
- 2 jalapeños (minced)
- ½ cup fresh cilantro (minced)
- 6 campari tomatoes (finely diced)
- ½ tsp onion powder
- ½ tsp coriander
- ½ tsp cumin
- 1½-2 tsp salt
- juice of 1-2 limes
In a medium bowl, mash avocado cubes with a fork or potato masher until about half mashed. Leave clumps.
Add remaining ingredients to avocado mixture and gently fold to combine. Serve immedately.
Don't make this ahead of time. Pinterest will tell you you can wrap it up and it'll be fine. They lie. Guac is always best served fresh. Plus, it's kind of entertaining to whip up a batch table side. This is why everyone ooos and aaaahs when the guac cart shows up in Mexican restaurants and they make it right there.
Before you write me an angry email: I ALREADY KNOW. The traditional way to make this is in a molcajete; so don't tell your Tia María if you have one that this is my method. I just like the texture better with my little fork plus I feel like I get more use out of this fork frying rice, scrambling eggs, folding egg whites into waffle batter, etc. But you do you, boo. Click here to pick up a two pack of my forks.
Calories: 273kcal | Carbohydrates: 17g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Sodium: 363mg | Potassium: 902mg | Fiber: 11g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 28mg | Calcium: 27mg | Iron: 1mg