Guacamole

 

Thom Hackett
Original Recipe from The Family Circle Cookbook: New Tastes For New Times

Serves:  26

 

Guacamole

 

Spoon this creamy, mildly spicy dip into a hollowed-out avocado shell, and garnish with green onion or cilantro leaves.  Serve with blue and yellow corn chips. Our Tofu Variation cuts the fat content in half.  Makes 1⅔ cups.  Recipe can be doubled.

 

2 green onion, cut in 1" lengths
1 tablespoon cilantro, chopped, or parsley
2 ripe avocado
2 tablespoons lime juice (1 lime)
1 tablespoon picante sauce, medium or medium hot
½ teaspoon salt
¼ teaspoon liquid red pepper seasoning

Place green onion and cilantro in food processor. 

  • Whirl until chopped.

Halve avocados. 

  1. Peel and pit. 

  2. Cut avocados into 2-inch pieces. 

  3. Add about half of avocado to green onion mixture in processor. 

  4. Add lime juice, picante sauce, salt and red-pepper seasoning.  Whirl using on/off pulses until finely chopped.  Add remaining avocado. 

  5. Whirl with on/off motion to desired consistency.

Scrape guacamole into serving dish. 

 

Tofu Variation:  Substitute 4 ounces of tofu for 1 avocado; reduce lime juice to 1½ teaspoons.  Process tofu and half the avocado as directed in Step 2 until smooth.  Then proceed as directed.
 

MAKE-AHEAD TIP:
The guacamole can be made up to 4 hours ahead and refrigerated, tightly covered with plastic wrap.  Place pit in guacamole; remove before serving.