Food and Nutrition


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This healthy recipe comes from NDSU Extension Service.


  • 1cup fresh-squeezed lime juice
  • 5 medium-sized ripe avocados
  • 2 to 6 garlic cloves, minced (quantity depends on personal preference)
  • 1 teaspoon ground chili pepper
  • 1 teaspoon ground cumin
  • 2 tablespoons each--salsa or picante sauce (preferably homemade)
  • chopped fresh cilantro, minced green onions, white sugar salt, fresh-ground black pepper and hot pepper sauce to taste


Squeeze limes and place juice in a bowl large enough to hold avocados. Wash avocados and
then halve one at a time. Remove seed and spoon out green pulp into bowl, making sure to
cover completely with lime juice each time. Be careful not to allow any bits of skin to remain
attached to pulp. When all the pulp has been scooped into bowl, mash well. Add remaining
ingredients, mix together and place into a container just large enough to hold guacamole; the
container should have a tight-fitting cover. Exposure to air is what causes guacamole to
discolor, so minimize exposure when storing and serving. You may want to put a layer of
plastic wrap over the guacamole when you store it. Serve guacamole with crisp corn or flour
tortilla chips. Feliz Navidad.

Makes three servings.

Filed under: vegetables, Mexican, appetizer
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