Guacamole With Lime And Roasted Chilies Food
GUACAMOLE WITH LIME AND ROASTED CHILIES
Categories Condiment/Spread Food Processor Tomato Broil Super Bowl Vegetarian Lime Avocado Hot Pepper Summer Poker/Game Night Healthy Vegan Jalapeño Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
- Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. (Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)
- Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
GUACAMOLE CON CHILE
Steps:
- Peel the avocados and mash them with a tejolote, in a molcajete. Add the garlic, tomatoes, onion, lime juice, jalapeno, salt, cilantro and pepper.
- Serve immediately with corn chips or slices of jicama.
CHILI'S GUACAMOLE
Make and share this Chili's Guacamole recipe from Food.com.
Provided by tia.oliva
Categories Vegetable
Time 15m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.
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
ZESTY LIME GUACAMOLE RECIPE
Make this guacamole recipe with just five ingredients in only 15 minutes! This Zesty Lime Guacamole Recipe can be made on even the busiest of weeknights.
Provided by My Food and Family
Categories Home
Time 15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mash avocados in medium bowl.
- Stir in remaining ingredients.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
GUACAMOLE ROTEL
I was in the process of making a "quick" guacamole to go with fajitas. The salsa I had planned to use had gone bad. Rotel to the rescue. I drained a can of Rotel tomatoes and dinner was saved.
Provided by PaulaG
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut avocados in half, remove pit and scoop out pulp; place in medium size bowl along with onion, pepper and garlic.
- Mash the avocado and stir in drained Rotel tomatoes and green chili, sprinkle with lemon juice, stir, adjust seasoning to taste and serve.
SOUTHWESTERN-STYLE LIME CHILI
I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it.
Provided by bakerandahalf
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 14h50m
Yield 12
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
- Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
- Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.4 g, Cholesterol 33.1 mg, Fat 9.3 g, Fiber 7.4 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 2000.1 mg, Sugar 8 g
GUACAMOLE WITH ROASTED TOMATILLOS
Categories Condiment/Spread Broil Cocktail Party Super Bowl Vegetarian Quick & Easy Cinco de Mayo Buffet Lime Avocado Hot Pepper Healthy Vegan Tomatillo Cilantro Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.
- Combine onion, cilantro, chiles, and lime juice in large bowl. Add roasted tomatillos and any juices from baking sheet to onion mixture. Using fork, mash coarsely. Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain. Season guacamole to taste with salt. (Can be made 4 hours ahead. Cover and chill.)
CHILE VERDE GUACAMOLE
Mexicans are split into two camps when it comes to guacamole: those who always add lime juice and those who absolutely do not. Many Sonoran friends shout "Never!" at the mere suggestion. Having grown up in the pro-lime camp in Mexico City, I was filled with skepticism before trying versions from the deep Mexican north, but what a pleasant surprise. The creamy and nutty avocado takes a deserving central role in Sonoran guacamoles. What won me over was the combination of two chiles: roasted Anaheim, with its tart, fresh, peppery flavors, and raw serrano, with its grassy taste and heat. (I hate to admit it, but this guacamole really needs no lime.)
Provided by Pati Jinich
Categories dinner, easy, quick, snack, condiments, dips and spreads, appetizer
Time 30m
Yield About 3 cups (4 to 6 servings)
Number Of Ingredients 6
Steps:
- Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)
- Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
- As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.
- Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.
- Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.
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Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
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