Red Guacamole Food

ROASTED RED PEPPER GUACAMOLE

Steps:

• Wash and roast red peppers. Roast them on a cookie sheet for five minutes on each side under broil, or for 20 minutes on each side on 400 degrees.
• De-seed and remove the stem of the red pepper and finely dice. Set aside.
• Mash avocados in bowl.
• Add in the remaining ingredients and mix until well-combined. If you don't want chunks, puree everything in a food processor. Otherwise, cover and refrigerate until ready to use.
• Put avocado pits in the guacamole to help prevent premature browning. Best if served immediately after making.

THE BEST GUACAMOLE

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.

GUACAMOLE

Steps:

• Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

GUACAMOLE

Steps:

• Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, 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

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.

RED GUACAMOLE

Steps:

• To make the guacamole, tip all the ingredients into a bowl with some seasoning. Mix well but not too much - you don't want the avocado to break down. For the herb salad, combine the dill, fennel fronds (if using), tarragon, chives, shiso leaves (if using) and coriander in a bowl. Set aside until ready to serve.
• For the salsa macha, heat the oil in a large pan to 180C, or until a cube of bread browns in 30 seconds. Add the chillies and fry for a few minutes until toasted, then remove to a bowl (they should be crisp, not burned). Fry the onion in the pan until caramelised, then remove to a bowl. Repeat with the garlic and another bowl. Remove the oil from the heat and leave to cool to room temperature. Tip the coconut and seeds into a dry frying pan and toast over a medium heat, tossing until lightly browned.
• Put three-quarters of the fried chillies into a food processor or blender and pulse until they're the size of chilli flakes. Return to the bowl. Repeat with the garlic so it is finely chopped.
• Tip the remaining chillies into the food processor with some of the cooled infused oil and whizz to a paste. Combine this with the chopped chillies, garlic, onion, toasted coconut and seeds, and 1 tsp of salt. Add just enough of the remaining infused oil to cover the mixture. This will make more than you need but will keep in a sterilised jar in a cool, dark place for a few months.
• Dress the herb salad with the jalapeño and lime juice. Tip the guacamole into a serving bowl, top with the herb salad and some of the salsa macha. Serve with warm tostadas or tortilla chips.

GUACAMOLE RECIPE BY TASTY

Steps:

• In a medium bowl, mash the avocados until desired consistency is reached.
• Add the onion, jalapeño, cilantro, and lime juice, and season with salt and pepper. Stir to combine.
• Enjoy!

GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"

Steps:

• Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
• Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
• Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
• Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
• Add jalapeño to taste.
• Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
• a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.

BEST EVER CHUNKY GUACAMOLE

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.

RED GUACAMOLE

Steps:

• Heat chili peppers in oven until skin blisters; wash in cold water, peel and remove seeds, chop fine.
• Mince tomato.
• Add onions and minced tomato to the roasted peppers.
• Peel avocados; remove seeds, mash and add to the chopped vegetables.
• Season with salt to taste and mayonnaise or french dressing.