Gather the ingredients for making guacamole. Then read the tips found here.
Slice avocados around the pit lengthwise.
Knock the pit with the knife aiming to get the knife stuck half way in the pit, twist the pit with the knife to remove.
Dice the bell pepper.
Dice the onion and set the onion and bell pepper aside until ready to use.
Wash the cilantro and clean the leafs from the stems. A quick way to do this is to shave the cilantro with a knife at a diagonal bias. The leaves will catch to the knife and rip away from the stem.
Chop the cilantro to fine bits.
Add all ingredients to a bowl and mash the avocados with a fork.
Put in a glass dish and serve.
Amount Per Serving
Calories 126Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Total Carbohydrates 8g3%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.
Chef Tips: Making Great Guacamole
Ingredients are important when making this guacamole recipe. If you use the best ingredients then your guacamole will turn out for the best. Although most recipes for guacamole do not call for lemon juice, I add it to aid in preserving the guacamole. Lemon juice is a stronger acid than lime juice and will help keep the guacamole longer. Also when you store the sauce to use another day, store it either with plastic stuck directly on the guacamole or with a layer of water over the top. I also avoid putting tomatoes in my guacamole, tomatoes once ripened and cut up deteriorate fast. Possibly faster than the avocado, so I only put tomato in when I have a plan to use all of the guacamole in a single session.
This recipe makes 8 servings that are 1/4 cup in size.