I’m going to list some ingredients for my guacamole and I know that they may not all be technically what goes into a guacamole recipe. This also gets blended and makes the guacamole very smooth. The yogurt and sour cream and even the tomatillo makes it so.

• Avocado
• Avocado oil
• Tomatillo (I used a small one.)
• Green Chilis (I forgot these, but it was still delicious.)
• Sweet Onion
• Cilantro
• Mung beans (sprouted – optional, but delicious crunchy texture)
• Sour Cream
• Greek Yogurt plain
• Lime juice (optional, but goes great with the cilantro.)
• Cumin (ground)
• Garlic (powder)
• Salt

I am now creating this not as a stand-alone item to use with tortilla chips, but as part of a meal. The base being “Black Beans & Quinoa” which has some onion & corn also. This is a flavorful base for the meal. I didn’t intend it to be “vegetarian” but it is close. The guacamole is the cooling compliment to the salsa with a little heat. I also want to add cilantro, onion, & jalapeno (roasted) to the salsa.

Later in the summer, there is a vendor at the State Farmers’ Market in Raleigh that offers a great number of varied peppers, both mild and hot. I do not like the very hot peppers. I do like the peppers that have distinctive flavor. A jalapeno or poblano, both roasted, have just enough heat. I have mentioned elsewhere three other distinctive peppers but I can’t always get them. Actually, I tried all three a couple years ago, and was only able to get one of the three last year. I asked all season long, and they were never available for sale. Biquhino, Trinidad Perfume and Brazillian Starfish. I found another pepper, Ajicitos Dulces Peppers, at Compare, and have frozen some of them. I can take one out, cut it, and add it to whatever I’m cooking. I’m not sure it is that distinctive in flavor, and it doesn’t have any heat.

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[04/12/25]: Well, I hope I remember what I was going to write about here. [end]

Creamy Small-Batch Guac with Lime, Tomatillo & Greek Yogurt

Ingredients:

• 1 ripe avocado, halved, pitted, peeled, and chunked
• 1 tsp lime juice
• ¼ red bell pepper, finely diced
• ¼ small sweet white onion, minced
• 1 small tomatillo, husked, rinsed, and finely chopped (raw or roasted)
• 1 Tbsp fresh cilantro, finely chopped
• 1 Tbsp plain Greek yogurt (for creaminess)
• Salt and black pepper, to taste

Total for the Whole Recipe:

• Calories: 281 kcal
• Carbohydrates: 19.7 g
• Protein: 4.9 g
• Fat: 22.7 g

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This small-batch guacamole yields about 1 cup total (maybe a little more, depending on how chunky it is). That’s perfect for:

• 2 hearty servings (½ cup each), or
• 3 moderate servings (about ⅓ cup each), or
• 4 smaller snack-size servings (¼ cup each)

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Nutrition by Serving Size:

Serving Size	Calories	Carbs (g)	Protein (g)	Fat (g)
½ cup (2 servings)	~141	~9.9	~2.5	~11.4
⅓ cup (3 servings)	~94	~6.6	~1.6	~7.6
¼ cup (4 servings)	~70	~4.9	~1.2	~5.7