Ingredients and Weight:
For Classic Guacamole: * 4 ripe avocados (~12 oz) * 1/2 white onion, finely diced (~2 oz) * 1/4 cup fresh cilantro, chopped (~0.5 oz) * 2 Roma tomatoes, diced (~4 oz) * 1 lime, juiced (~1 oz) * 1/4 tsp salt
For Roasted Tomatillo Guacamole: * 3 tomatillos (~8 oz) * 1/2 white onion, finely diced (~2 oz) * 1/4 cup fresh cilantro, chopped (~0.5 oz) * 1 jalapeño, seeded and finely diced (~0.5 oz) * 1 lime, juiced (~1 oz) * 1/4 tsp salt
For Roasted Corn Guacamole: * 2 cups fresh corn kernels (~10 oz) * 1/2 white onion, finely diced (~2 oz) * 1/4 cup fresh cilantro, chopped (~0.5 oz) * 1 Roma tomato, diced (~2 oz) * 1 lime, juiced (~1 oz) * 1/4 tsp salt
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For Classic Guacamole: 1. Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. 2. Mash the avocado with a fork or potato masher until smooth. 3. Add the diced onion, cilantro, tomatoes, lime juice, and salt. Mix well.
For Roasted Tomatillo Guacamole: 1. Preheat oven to 400°F (200°C). 2. Cut the tomatillos in half and place them on a baking sheet with the cut side up. 3. Roast for 10 minutes, or until slightly softened and golden brown on the edges. 4. Let cool slightly, then remove the skin and dice the tomatillos. 5. In a bowl, combine the diced tomatillos, onion, cilantro, jalapeño, lime juice, and salt. Mix well.
For Roasted Corn Guacamole: 1. Preheat a cast-iron skillet over medium heat. 2. Add the corn kernels and cook, stirring occasionally, until slightly browned (~5 minutes). 3. In a bowl, combine the roasted corn, onion, cilantro, tomato, lime juice, and salt. Mix well.
Nutritional Information:
Classic Guacamole (1/4 cup serving): * Calories: 120 * Fat: 9g * Carbohydrates: 10g * Protein: 3g
Roasted Tomatillo Guacamole (1/4 cup serving): * Calories: 80 * Fat: 5g * Carbohydrates: 12g * Protein: 2g
Roasted Corn Guacamole (1/4 cup serving): * Calories: 100 * Fat: 7g * Carbohydrates: 15g * Protein: 3g
Dish Characteristics:
User Comments: * "Absolutely delicious! The classic guacamole is my favorite, but the roasted tomatillo and corn versions add a nice twist." * "Perfect for any gathering. Everyone loves these guacamoles." * "So easy to make and always a crowd-pleaser."
Special Precautions and Tips: * Use ripe avocados for the best flavor and texture. * Keep the guacamole refrigerated and consume within 2-3 days. * To prevent browning, wrap the guacamole tightly with plastic wrap and press directly onto the surface of the guacamole.