Directions:
- Halve and pit the avocados. Scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky.
- Heat oil in pan on low to medium heat. Cook the garlic and chilies together until they soften, but do not allow them to brown. Allow to cool.
- Add lime juice, salt, black pepper, red pepper flakes, and garlic/chili mixture to avocados. Stir until ingredients are well blended.
- Remove the seeds and juice from the tomato. Chop up the flesh of the tomato.
- Fold in the scallion, tomato, and cilantro into the avocado mixture and stir gently.
- Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown.
- Refrigerate at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.57 Kcal (1685 kJ) | ||
| Calories from fat | 338.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.57g | 58% | |
|---|---|---|---|
| Sodium | 1076.47mg | 45% | |
| Potassium | 1041.1mg | 22% | |
| Total Carbs | 23.01g | 8% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 15.41g | 62% | |
| Protein | 4.63g | 9% | |
| Vitamin C | 32.2mg | 54% | |
| Iron | 2.5mg | 14% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 158.39 Kcal (663 kJ) | ||
| Calories from fat | 133.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 58% | |
|---|---|---|---|
| Sodium | 423.54mg | 45% | |
| Potassium | 409.62mg | 22% | |
| Total Carbs | 9.05g | 8% | |
| Sugars | 1.13g | 11% | |
| Dietary Fiber | 6.06g | 62% | |
| Protein | 1.82g | 9% | |
| Vitamin C | 12.7mg | 54% | |
| Iron | 1mg | 14% | |
| Calcium | 17.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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