Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

“Love is blind - but not the neighbors."
-Mexican Proverb

The refrigerator light goes on...

Ah... avocados. I love them and they are best in guacamole with other bright flavors like the tomato and cilantro. You can make it as spicy as you like, but I like mine mild so that I can taste all the ingredients.

The avocados should be just right – not too firm and not too soft. If you purchase them firm, place the avocado in a paper bag on the counter and close the top. After a day or so they'll be just right.

Limes and Lime Juice

As the Key Lime Pie recipe says, you can use regular lime juice but it takes more juice than when using key limes. Key limes are more pungent and tart tasting than regular limes.

A bottled key lime juice was tested for this recipe. Florribbean 100% Key Lime Juice was simply terrible. The pie was not edible with the finished product having a plastic taste to it.

1/4 cup lime juice = 17 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 5g carbohydrates, 0mg sodium, 0mg cholesterol

Guacamole

Servings = 8 | Serving size =about 3 tablespoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well in the refrigerator for about 48 hours. Cooking time does not include chilling time.

16 ounces	avocado
2 Tbsp	red onion (diced)
4 ounces	tomato (coarsely chopped)
1/4 cup	cilantro leaves (chopped)
1/2 tsp	cumin
1/8 tsp	cayenne pepper
1 Tbsp	fresh lime juice
1/2 tsp	salt
	fresh ground black pepper (to taste)

Place the avocado, onion, tomato, cilantro, cumin, cayenne, salt and pepper in a bowl.

Using a fork, mash the guacamole until blended and the avocado is coarse chunks. Chill for about an hour.