Guacamole No Cilantro Version Food
NO-CILANTRO GUACAMOLE
5 minutes with 7 ingredients (ones you usually have on hand!) to make a FANTASTIC munchie!! My "picky" mother-in-law won't eat any guacamole other than this! A GREAT condiment for my Chicken Chimichangas that's posted here!! ** NOTE:For the onion...use 1-2 thin SLICES of onion...NOT THE WHOLE onion! Recipezaar won't let me post it on the ingredients that way! =) ENJOY!!
Provided by Laura G
Categories Mexican
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 116.5, Fat 9.8, SaturatedFat 1.4, Sodium 78.5, Carbohydrate 7.9, Fiber 4.9, Sugar 1.4, Protein 1.6
CILANTRO GUACAMOLE
Cilantro and avocado! My two favorite flavors combined in one recipe. Serve with chips or as part of just about any Mexican main dish.
Provided by Hey Jude
Categories Southwestern U.S.
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
GUACAMOLE WITHOUT TOMATOES
No tomatoes here! Just creamy avocados amped up with lime juice, onion, jalapeno, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper and mix to combine. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day.
CHEF JOHN'S CLASSIC GUACAMOLE
There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
- Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.
Nutrition Facts : Calories 158 calories, Carbohydrate 9.7 g, Fat 13.9 g, Fiber 6.8 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 88.6 mg, Sugar 1.3 g
BEST GUACAMOLE
The real trick to great guacamole is to use good avocados. Make sure your avocados are ripe and of the Haas variety! Serve this dip with corn chips, or an array of fresh vegetables.
Provided by PHLOX
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 2.6 g, Fat 5.4 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 74.6 mg, Sugar 0.2 g
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