Award Winning Guacamole Food
THE BEST GUACAMOLE
Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
- Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
- Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.
GUACAMOLE
Dip into Alton Brown's kicked-up Guacamole recipe, loaded with jalapenos, tomatoes and cilantro, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
AWARD WINNING GUACAMOLE
This recipe comes from The Best of Mexico cookbook. It won first place at my work site last year during our annual Cinco Day Mayo salsa and guacamole competition. Wear gloves when you chop the Serrano chilies. There is not a lot of lime juice in this recipe so prepare it as close to serving time as possible to avoid browning.
Provided by Slatts
Categories Mexican
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut avocados in half and remove pits.
- Scoop the avocado into a bowl and coarsely mash.
- Add the onions, tomatoes, Serrano chili, lime juice, and salt.
- Stir to combine.
- Press plastic wrap down tightly on top of the guacamole until ready to serve to prevent the avocado from turning brown.
Nutrition Facts : Calories 106.1, Fat 8.9, SaturatedFat 1.2, Sodium 587.8, Carbohydrate 7.3, Fiber 4.4, Sugar 1.3, Protein 1.4
BEST EVER CHUNKY GUACAMOLE
This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.
Provided by Barney Desmazery
Categories Buffet, Canapes, Snack, Starter
Time 10m
Number Of Ingredients 7
Steps:
- Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
- Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
- Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
- Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
AWARD WINNING CINCO DE MAYO GUACAMOLE WITH BLUE CHEESE AND SAGE
I saw this on Food Network's The Best Thing I Ever Ate. Michael Simon was raving over it. It sounded so interesting I had to make it and just happened to have everything on hand(okay, I was out of cilantro, but didn't let that stop me). I didn't have the six pepper blend, but did have black, white and pink peppers, so used that in the pepper mill. This is very different from the traditional guacamole. The name of the episode, was the totally unexpected, after all. Adapted from Web Gangsta who recreated the recipe from Lopez Southwestern Kitchen in Cleveland, Ohio. http://thewebgangsta.com/index.php/2010/05/award-winning-recipe-for-cinco-de-mayo-guacamole-with-blue-cheese-and-bacon-inspired-by-food-network/
Provided by Sharon123
Categories Avocado
Time 20m
Yield 2-3 cups, about
Number Of Ingredients 15
Steps:
- Combine onion, tomato, jalapeno, cilantro,cumin powder, kosher salt and garlic in a bowl. Mix well, cover, and sit in refrigerator for at least 60 minutes.
- Chop 1 avocado into small chunks. Add to bowl with other ingredients.
- Mush remaining 2 avocados and add to bowl. Fold into mixture.
- Add blue cheese and bacon crumbles. Fold again, try not to stir the guacamole up too much, as you want to maintain the firmness of the avocados as much as possible.
- Add Tabasco, chipolte powder, sage and Six Pepper Blend to taste. Fold in as necessary.
- Squeeze 1/2 lime over mixture. Fold in again.
- Serve with chips and enjoy!
GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"
I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.
Provided by Theresa in Chi-town
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
- Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
- Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
- Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
- Add jalapeño to taste.
- Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
- a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.
Nutrition Facts : Calories 206.2, Fat 17.6, SaturatedFat 2.4, Sodium 12.5, Carbohydrate 14, Fiber 8.5, Sugar 2.2, Protein 2.8
TRADITIONAL MEXICAN GUACAMOLE
This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!
Provided by Kaersten
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mash avocados in a bowl until creamy.
- Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g
AWARD WINNING GUACAMOLE
I got this recipe from the California Avocado website. It is delicious...a very nice style guacamole!
Provided by Charmie777
Categories Fruit
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, coarsely mash avocados, leaving some chunks.
- Add remaining ingredients and mix to blend.
- Serve with tortilla chips.
Nutrition Facts : Calories 563.8, Fat 48.4, SaturatedFat 12.6, Cholesterol 33.8, Sodium 225, Carbohydrate 26.6, Fiber 17.7, Sugar 4.1, Protein 15.1
GUACAMOLE
You can make this avocado salad smooth or chunky depending on your tastes.
Provided by Bob Cody
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 18 g, Fat 22.2 g, Fiber 11.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 595.7 mg, Sugar 3 g
TANGY DELICIOUS GUACAMOLE
Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. :) You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It's also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called "good" monounsaturated fats.
Provided by JMS0173
Categories Spreads
Time 1h20m
Yield 2-3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Get a small, tightly sealable container (large enough to accomodate 2 or 3 cups).
- Roll the lime against a counter or hard surface to soften and juice into the container and remove any seeds.
- Add all other ingredients except avocados.
- Cover container and shake vigorously to incorporate.
- Allow to chill for a bit to blend flavors.
- Before serving, mash avocados with the mixture with a fork.
- Stir to blend thoroughly.
- Place a layer of plastic wrap directly over the surface of the guacamole, eliminating as much air as possible.
- Cover container and chill for about 1/2 hour before serving (more flavor blending).
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