Guacamole and Chips
From Real Simple [1] magazine
Ingredients
- 5 avocados, cut into 1/2-inch pieces
1/2 red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/8 teaspoon black pepper
1 16-ounce bag tortilla chips
Directions
- In a large bowl, combine the avocados, onion, jalapeñ, cilantro, lime juice, salt, and pepper. Stir well.
- Serve with the tortilla chips.
Serves 8.
Make ahead: prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.
NUTRITION PER SERVING: CALORIES 427(44% from fat); FAT 21g (sat 3g); CARBOHYDRATE 56g; SODIUM 297mg; PROTEIN 7g; FIBER 13g; SUGAR 3g
Information
- Category
- Dips, Appetizers
- Cuisine
- Mexican