Cilantro Guacamole Food

GUACAMOLE

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.

GUACAMOLE

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.

GUACAMOLE RECIPE BY TASTY

Steps:

• In a medium bowl, mash the avocados until desired consistency is reached.
• Add the onion, jalapeño, cilantro, and lime juice, and season with salt and pepper. Stir to combine.
• Enjoy!

CILANTRO GUACAMOLE

Steps:

• Peel, seed and mash the avocado in a bowl.
• Add all the other ingredients.
• Serve right away, or refrigerate for a few hours after sprinking with some extra lime juice, then pressing plastic wrap onto the surface (keeps mixture from turning brown).
• Serve with tortilla chips.

TOMATILLO GUACAMOLE

Steps:

• Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.

GUACAMOLE

Steps:

• In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
• Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
• Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
• Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
• Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.

GUACAMOLE WITH TOMATOES, CILANTRO AND JALAPENOS

Steps:

• Coarsely mash avocados in large bowl. Mix in onion, tomatoes, cilantro and canned chilies. Mix in jalapeño s to taste. Season with salt and pepper. Transfer to serving bowl. (Can be prepared 4 hours ahead. Place plastic wrap directly onto surface of guacamole. Refrigerate.)

NO-CILANTRO GUACAMOLE

Steps:

• Slice avacodos in 1/2, remove seeds.
• Remove flesh into a bowl.
• Add garlic.
• Add tomatoes.
• Add lime juice.
• Add onion.
• Add salt.
• Mash all together with a fork.
• Open bag of Tostitos corn tortilla chips or "scoops".
• ENJOY!
• Adjust seasonings to taste. I don't measure when I make this I just "dump" and go.
• You may reserve the seed(s) and place in bowl AFTER mixed. Cover tightly with plastic wrap and refridgerate if not using immediately. The seeds help keep the avacodo from turning brown.

GUACAMOLE CILANTRO LIME CHEESEBURGER

Steps:

• Preheat an outdoor grill for medium heat.
• To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
• In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties.
• Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.