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|Lime||1 , juiced|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Cayenne pepper/Chili powder||To Taste|
|Scallion||1 Large, finely chopped|
|Ripe tomato||1 Large|
|Green chili pepper||1|
|Coriander leaves||3 Tablespoon, chopped|
Serving size: Complete recipe
Calories 954 Calories from Fat 736
% Daily Value*
Total Fat 85 g131.4%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 461.4 mg19.2%
Total Carbohydrates 51 g17.1%
Dietary Fiber 33.7 g135%
Sugars 9.7 g
Protein 12 g24.1%
Vitamin A 119.4% Vitamin C 192.5%
Calcium 13% Iron 24.2%
*Based on a 2000 Calorie diet
1 Peel the avocados.
2 Remove the pit, and slice the flesh into a large mixing bowl.
3 Immediately add the lime juice, 1 1/2 tbsp olive oil and season to taste with salt, freshly ground pepper, and a pinch of cayenne pepper or chili powder.
4 Mix well, mincing with a fork to a fairly smooth, thick consistency.
5 Stir in the scallion.
6 Peel the tomato and remove the seeds.
7 Cut the flesh into small dices.
8 Remove the stalk and seeds from the fresh chili.
9 Chop very finely.
10 Combine the tomato, chili, and chopped coriander with the avocado.
11 Cover and refrigerate until chilled.
12 Serve chilled, within 2 hours of being prepared.