Holy Moly Guacamole Food

GARLICKY HOLY GUACAMOLE!

Garlicky Holy Guacamole! image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Steps:

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

HOLY MOLY! GUACAMOLE!

Holy Moly! Guacamole! image

Guac is a beautiful thing... It's a topping, it's a dip, it's easy to put together and you can vary it each time you make it. I prefer my guac to be chunky and very spicy. I use serranos instead of jalapenos because I like their flavor better and they are hotter. You can seed the peppers or totally omit if you aren't a fan of heat. I like to use salsa instead of tomatoes because the tomatoes end up too mushy for me...I know, it's weird! I hope you enjoy!

Provided by KPD123

Categories Tex Mex

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 avocados, ripe but not too soft
1/4 cup red onion, minced
2 garlic cloves, minced
1 -2 serrano pepper, minced
1/4 cup salsa
2 tablespoons fresh parsley (I prefer parsley) or 2 tablespoons fresh cilantro (I prefer parsley)
1 lime, juice of
1/4 teaspoon salt (or salt to taste)

Steps:

Cut avocados in half, remove pit and scoop flesh out of shell with a spoon.
Combine all ingredients in a bowl. Using a fork, mash avacado until desired consistancy is reached. ***I like mine chunky, so I barely mash it at all -- just enough to incorporate all the ingredients.
Chill in the fridge until ready to serve.
***Note*** To keep the guacamole from turning brown: Cover entire surface of guacamole with plastic wrap, pressing down into the bowl so that there isn't any air between the plastic and the guacamole, especially around the edges. Then cover bowl with another piece of plastic wrap.

Nutrition Facts : Calories 175.2, Fat 14.8, SaturatedFat 2.1, Sodium 251.5, Carbohydrate 12.1, Fiber 7.3, Sugar 1.8, Protein 2.6

HOLY MOLY GREAT GUACAMOLE!

Holy Moly Great Guacamole! image

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

Ingredients

4 -6 medium avocados
7 ounces prepared fresh pico de gallo (or use 2 firm fresh tomatoes and 1/2 white onion, chopped plus 1 fresh jalapeno pepper, minced)
1 pinch finely minced fresh marjoram (or couple dashes of ground marjoram)
2 -3 tablespoons snipped fresh cilantro (leaves only, hand picked)
1/2 lime, juice of
1 teaspoon white vinegar (optional)
1 garlic clove, finely minced (or couple dashes of garlic powder)
1 pinch coarse salt (a pinch of lemon pepper or chicken base may be substituted for the salt)

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

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