Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. Put onion, chile, half of cilantro leaves, and a big pinch of salt in a molcajete or mortar plus pestle. Pound in a fine paste. Alternatively, mix onion, chile, half of cilantro, salt, plus half of lime juice in a processor or blender plus process, scraping down sides as necessary, till there are no lumps left paste is formed. Split every avocado in half, discard pits, plus spoon out flesh in the molcajete or mortar plus pestle (if big enough), or mix with the onion-chile purée in a mid-sized mixing bowl. Roughly mash using the pestle or a stiff beat. Mix in leftover cilantro leaves, next season with lime juice and salt till it tastes right. Eat at once with warm tortilla chips or as wanted.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 3 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 4.3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 41 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 127 kcal |
| Protein | 1.7 g |
| Carbohydrate | 8.2 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.1 g |
| Fat | 11 g |
| of which saturates | 1.6 g |
| Fibre | 5.4 g |
| Salt | 0.74 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
