Frozen Guacamole
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
avocados
|
|
| ¼ | cup |
onions
finely chopped |
|
| 1 | tablespoon |
hot chili peppers
canned, chopped |
|
| 1 | medium |
tomatoes
peeled, chopped |
|
| 1 ½ | tablespoons |
white vinegar
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
avocados
|
|
| 59 | ml |
onions
finely chopped |
|
| 15 | ml |
hot chili peppers
canned, chopped |
|
| 1 | medium |
tomatoes
peeled, chopped |
|
| 23 | ml |
white vinegar
|
|
| 5 | ml |
salt
|
|
Directions
Halve avocados lengthwise; remove pits and peel.
Mash avacado in bowel with potato masher.
Add onion, chili pepper, vinegar and salt; mix well.
Place in plastic freezer container and cover lightly and freeze.
To serve, let thaw; finely chop tomato; stir into avacado mixture.
Serve with raw vegetables, cooked shrimp or chips.
Note: excellent fresh and good after frozen.
