Game Day Guacamole
It's not a party without my Game Day Guacamole!
- 2 Hass avocados, peeled and chopped
- ¼ cup finely chopped white onion
- ½ jalapeño pepper, finely chopped
- 1 plum tomato, chopped
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
- Kosher salt
Spiced Pita Chips
- 6 whole-wheat pitas
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
Mash the avocados in a molcajete or bowl until it reaches your desired consistency. Add the onion, jalapeño, tomato, cilantro, lime juice, and salt and mix until combined. Taste and season with more salt as needed. Serve immediately.
To make the Spiced Pita Chips, preheat oven to 350°F. Brush both sides of the pitas with olive oil and cut each pita into 8 wedges. Place them on one or two baking sheets and sprinkle them with the chili powder, cumin and salt. Bake in the oven for 15 minutes, turning once halfway through. Remove from oven and cool. The chips will crisp up further as they cool.
The best type of avocado to use for guacamole is the Hass variety. They have a lot of flavor and creamy consistency that makes them perfect for guacamole. Choose avocados that are firm but still have a little give when you push into them with a finger.
You can cover the guacamole with plastic wrap and store it in the refrigerator for about 3 days.
Serving: 0g | Calories: 112kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 353mg | Fiber: 5g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg