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“I’ve been making this for years and my family has always loved it.“ TIP: You can substitute lime juice if lemon isn’t on hand.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (2 tablespoons) equals 78 calories, 8 g fat (1 g saturated fat), 1 mg cholesterol, 72 mg sodium, 2 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Yummy Guacamole in Simple & Delicious March/April 2006, p28
Keep Guacamole FreshI like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota
I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Mar. 23, 2009 by cherrylady
We found this guacamole to be rather bland -- wished I'd bought more jalepeno peppers. I don't like things hot and spicy normally, but this needed more kick. The mayonnaise was the prominent flavor.
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