Guacamole

Name: Guacamole
Prep time: 15M
Total time: 15M
Yield: 8 Servings
Cuisine: Mexican
Ingredients: 4 ripe avocados, halved and pit removed; ¼ white onion, very finely chopped (about ¼ cup); 2 tbsp. finely chopped fresh cilantro; 1 GOYA® Jalapeño Peppers, finely chopped (about 1 tbsp.); 1 tbsp. GOYA® Lemon Juice; 1 tsp. GOYA® Minced Garlic; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; GOYA® Corn Oil, for frying; 12 GOYA® Corn Tortillas, quartered; GOYA® Adobo All Purpose Seasoning with Pepper, to taste

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<h2 class="subheader">Traditional Guacamole</h2> Nothing says fiesta quite like a delicious bowl of guacamole. Ripe, buttery avocados, mashed with fresh cilantro, bright lemon juice, fiery jalapeños and crunchy white onions is appetizer heaven! Although guacamole is served as a dip with chips in the U.S., south of the boarder, it is more commonly used a sauce spread on taco. Either way you serve it, GOYA® has the perfect recipe for your next party.

Total Time

15m

Prep Time:15m

Yields:8 Servings

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Ingredients

For the Guacamole:

ripe avocados, halved and pit removed

white onion, very finely chopped (about ¼ cup)

2 tbsp.

finely chopped fresh cilantro

GOYA® Jalapeño Peppers, finely chopped (about 1 tbsp.)

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1 tbsp.

GOYA® Lemon Juice

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1 tsp.

GOYA® Minced Garlic

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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For the Chips:

GOYA® Corn Oil, for frying

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GOYA® Corn Tortillas, quartered

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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Directions

Kitchen View

For the Guacamole:

Step 1

Using spoon, scoop flesh from avocado into medium mixing bowl. Using back of spoon, tines of fork or potato masher, mash avocados until chunky-smooth.

Step 2

Stir in onion, cilantro, jalapeño pepper, lemon juice, garlic and Adobo until thoroughly combined.

Step 3

Cover with plastic wrap, pressing wrap directly onto surface of guacamole. Store in refrigerator until ready to use (up to 4 hours).

For the chips:

Step 4

Heat 1½” oil in large, heavy pot over medium-high heat until hot but not smoking (oil temperature should register 350°F on deep-fry thermometer). Cook tortilla wedges, 12 at a time, until light golden brown and crisp, about 2 minutes per batch. Using slotted metal spoon, transfer to paper towel-lined tray to drain; season with Adobo. Note: No time? No Problem! Please use frozen GOYA® Mild Guacamole

How to Halve and Pit an Avocado:

Using a chef’s knife, make a lengthwise cut in the ripe avocado until the knife comes in contact with the pit. Keeping the knife pressed up against the pit, continue cutting around entire perimeter of the avocado. Hold the avocado in both hands; twist in opposite directions to separate avocado halves. Place avocado half with pit onto surface pit side-up. Gently tap the pit with the blade of the knife until wedged into the pit (but does not cut all the way through). Carefully twist the knife to dislodge the pit.

Products in this Recipe

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Jalapeño Peppers

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Lemon Juice

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Minced Garlic

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Adobo All-Purpose Seasoning with Pepper

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Corn Oil

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Corn Tortillas

How to Halve and Pit an Avocado:

Using a chef’s knife, make a lengthwise cut in the ripe avocado until the knife comes in contact with the pit. Keeping the knife pressed up against the pit, continue cutting around entire perimeter of the avocado. Hold the avocado in both hands; twist in opposite directions to separate avocado halves. Place avocado half with pit onto surface pit side-up. Gently tap the pit with the blade of the knife until wedged into the pit (but does not cut all the way through). Carefully twist the knife to dislodge the pit.

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