GUACAMOLE
Steps:
- Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
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
THE BEST GUACAMOLE IN THE WORLD
This is the best guacamole I have ever tasted and when I make it everyone loves it. I do not go by a recipe. Everything is pretty much to taste so I hope I figured this recipe pretty well. Also, I do not add salt to mine but everyone else that I know would rather have it salted.
Provided by Gingerbear
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- chop everything really well and add the peeled and seeded avacados and mix and mash well.
- Then add the lemon and then the salt to taste.
- Mix well and put in tight container.
- Chill.
Nutrition Facts : Calories 237.8, Fat 21.3, SaturatedFat 3.1, Sodium 11, Carbohydrate 13.8, Fiber 10, Sugar 1.5, Protein 3.1
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.
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
HOLY MOLY GREAT GUACAMOLE!
Holy moly this is some great guacamole! Freshness is key here--you want to use the best quality & freshest ingredients you can find for a great guacamole. Helpful Tip: The addition of white vinegar is optional--it helps retain the bright green color of your guacamole (may store in an airtight container in the fridge, for up to two days). Serve your handmade guacamole with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!
Provided by BecR2400
Categories Vegan
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the avocados in half and remove pits.
- Using a teaspoon, scoop out pulp into a bowl.
- Mash the pulp with a fork or potato masher to your preference of chunkiness/smoothness (we prefer it chunky).
- With a spoon, mix in the fresh pico de gallo and remaining ingredients.
- Serve with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!
Nutrition Facts : Calories 162.1, Fat 14.7, SaturatedFat 2.1, Sodium 22, Carbohydrate 8.9, Fiber 6.8, Sugar 0.7, Protein 2
CLASSIC GUACAMOLE
Avocados are native to Mexico, where they are used as more than just an ingredient in a chip dip. Here I'll show you three stages of making guacamole, from the most simple and delicious version to an elegant dip to serve your guests.
Provided by Rick Bayless
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
- Fold in the lime juice and chopped cilantro.
- Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
- If you aren't serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.
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