In a small dry skillet, over medium heat, roast unpeeled garlic for 10 to 15 minutes or until softened and blackened in spots. Cool, then slip off skins and place in a food processor.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Using one firm and two extra-soft ripe avocados gives this traditional guacamole its smooth and chunky feel. To minimize the risk of discoloration, cover the avocado mixture tightly with plastic wrap.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 clove(s) garlic | ||
| 2 very ripe avocados | ||
| 3 tbsp. green onions, sliced | ||
| 3 tbsp. cilantro, chopped | ||
| 1 tbsp. fresh lime juice | ||
| ¾ tsp. kosher salt | ||
| 1 firm ripe avocado |
Things To Grab
- Small skillet
- Food processor
- Small bowl
Directions
Halve and seed very ripe avocados; scoop pulp out and add to processor. Add green onions, cilantro, lime juice and salt. Cover and process until almost smooth. Transfer to a bowl.
Halve and seed firm ripe avocado. Place one avocado half, cut side up, on a work surface. Make 4 evenly spaced lengthwise cuts through its flesh down to the skin without cutting through the skin. Make 4 crosswise cuts in the same way. Scoop out the diced avocado flesh with a spoon and add to pureed avocado mixture. Repeat with remaining avocado half.
Serve immediately or cover with plastic wrap and smooth it against the surface of the guacamole. Refrigerate until serving time.
Nutrition facts
Servings
100 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 6g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Summer 2015.