Yield: 1-2/3 cups Prep 20 mins


  • 2 green onions, cut into 1-inch lengths
  • 1 tablespoon chopped fresh cilantro OR: chopped fresh parsley
  • 2 ripe avocados
  • 2 tablespoons fresh lime juice (2 limes)
  • 1 tablespoon medium or medium-hot picante sauce OR: salsa
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot-pepper sauce

Make It

1. Place green onion and cilantro or parsley in food processor. Whirl until evenly chopped.

2. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add lime juice, picante sauce, salt and hot-pepper sauce. Whirl, using on-and-off pulses, until finely chopped.

3. Add remaining avocado to mixture in processor. Whirl with on-and-off pulses until desired consistency.

4. Scrape guacamole into a serving dish. The guacamole can be prepared up to 4 hours ahead and refrigerated, tightly covered with plastic wrap. Serve with tortilla chips.

Nutrition Facts

Amount Per Serving: cal. (kcal): 22, Fat, total (g): 2, chol. (mg): , carb. (g): 1, pro. (g): , sodium (mg): 44, Percent Daily Values are based on a 2,000 calorie diet.