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.
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
GUADALUPE'S GUACAMOLE
Make and share this Guadalupe's Guacamole recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion, tomato, cilantro, and jalapeno. If you don't like spice, then remove seeds. Place in medium bowl.
- Remove pits from avacados. Spoon the meat of the avacados from the skin. Smash with fork; I use a large meat fork. Add to bowl of vegetables.
- Add juice and salt. Stir well.
- Cover with saran wrap (it should be touching the guacamole to prevent air). Let set for one hour.
- Serve with chips or on tacos, etc.
Nutrition Facts : Calories 169.9, Fat 14.8, SaturatedFat 2.1, Sodium 10.3, Carbohydrate 10.8, Fiber 7.2, Sugar 1.6, Protein 2.4
GRILLED GUACAMOLE AND GRILLED QUESO DIP
In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn't reheat well, make it right before you want to serve it.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat.
- Place the jalapeños, onions, tomatoes, avocados and limes on a baking sheet and brush lightly with olive oil. Transfer the jalapeños, onions, tomatoes (cut-side down), avocados (cut-side down) and limes (cut-side down) to the grill. Grill the jalapeños and onions, turning occasionally, until charred and crisp-tender, 6 to 7 minutes. Grill the tomatoes, turning once, until charred and the skins have started to pull away, 3 to 4 minutes. Grill the avocados and limes just enough to mark them, 2 to 3 minutes. Transfer each ingredient as it is ready to a cutting board and set aside until cool enough to handle. If your grill doesn't have a side burner, leave the grill on.
- Finely chop the jalapeños. Coarsely chop the onions. Remove the skins from the tomatoes (if some of the skin sticks, that's fine) and coarsely chop. Scoop the avocado into a medium bowl and coarsely mash with a fork. Squeeze in the juice from the grilled limes and season with 1 teaspoon salt. Add the cilantro and half of the jalapeños, onions and tomatoes and stir to combine. Set the guacamole aside.
- Increase the heat of the grill to high (or turn on the side burner). Place the cream, cream cheese and chili powder in a medium saucepan and cook on the grill, whisking, until smooth and bubbly, 2 to 5 minutes. Whisk in the Cheddar and Monterey Jack in handfuls, letting one melt before adding the next, until thick and smooth. Add the remaining jalapeños, onions and tomatoes and cook, stirring, until just heated through, about 30 seconds. Season with salt to taste. Transfer to a serving bowl and serve immediately with the guacamole and tortilla chips.
CLASSIC GUACAMOLE
Enjoy a Mexican-inspired guacamole from chef Edson Diaz-Fuentes, with green jalapeños, coriander and lime. It's perfect to serve with tortilla chips
Provided by Edson Diaz-Fuentes
Categories Snack, Starter
Time 25m
Number Of Ingredients 7
Steps:
- Finely chop the red onion, tomatoes, coriander and jalapeños separately. Mix together the onion, tomatoes, coriander and a pinch of salt. Keep the jalapeños to one side.
- Scoop all the avocado flesh into a bowl and crush with a fork, leaving it chunky - it should not be puréed. Add the lime juice and onion mixture, combining gently.
- Add jalapeños, to taste, and more sea salt if needed. Serve with the tortilla chips.
Nutrition Facts : Calories 155 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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Cuisine Mexican, Tex-MexTotal Time 20 minsCategory AppetizersCalories 210 per serving
- Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).
- Note: To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins -- the extra hot stuff -- should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.
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