GARLIC GUACAMOLE
No tomatoes in this guac - which makes it a great one for when fresh tomatoes aren't readily available. I often make it in the summer even when tomatoes are available as this is one of my favorite guacs - fair warning though, the garlic comes through loud and clear!! Course salt (I use sea salt) is smashed with the garlic and then combined with avocado, jalapeno and onions! Adapted from Rachel Ray
Provided by Brooke the Cook in
Categories Onions
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
- Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
- Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
- Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.
Nutrition Facts : Calories 176.8, Fat 14.8, SaturatedFat 2.1, Sodium 589.4, Carbohydrate 12.9, Fiber 7.2, Sugar 2.1, Protein 2.4
ROASTED GARLIC GUACAMOLE
This delicious guacamole recipe, uniquely garnished with cheese, pumpkin seeds, and chicharron, comes from chef Rick Bayless -- it's the heart of his Cinco de Mayo guacamole bar. Get All the Recipes
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
- Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.
SPICY GARLIC GUACAMOLE
Guacamole is one of my favorite snacks in the world. It's healthy - full of great fats and tons of health benefits. It's versatile - snack on it with some chips or use it as a topping for nearly any dish (eggs, toast, sandwich, burger, etc), and it is DELICIOUS as a party appetizer. There has never been a time I served it and didn't get asked for the recipe.
Provided by Ankitha Gadag
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Method:.
- Chop the garlic and chilies in really fine pieces, The finer the better. Most recipes would tell you to de-seed your peppers, but not I. That's where the kick comes in.
- Chop your onion, in fine cubes. Wear your goggles if you need to.
- Chop the tomato. Its important to remove the seeds so the guac isn't too runny.
- Add the avocado. Here's a cool trick on how to cut it like a pro.
- Add the sea salt. I normally add around 1 tbsp, but taste test it as always.
- Add in the lime juice and chopped cilantro last.
- Stir! If you have a mortar & pestle, that's even better.
- Enjoy!
- 10. Make sure to check http://ankithagadag.blogspot.com for more recipes!
Nutrition Facts : Calories 249.1, Fat 18.2, SaturatedFat 2.6, Sodium 97.6, Carbohydrate 23.4, Fiber 10.6, Sugar 7.4, Protein 4.8
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
ROASTED TOMATILLO GUACAMOLE
Make and share this Roasted Tomatillo Guacamole recipe from Food.com.
Provided by Ceezie
Categories Vegetable
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
- In a blender, whirl the vegetables with water until blended but still chunky.
- Add avocado and lime juice; pulse until blended.
- Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.
YUM! GARLIC GUACAMOLE (FROM RACHAEL RAY)
Make and share this Yum! Garlic Guacamole (From Rachael Ray) recipe from Food.com.
Provided by Katie Cooks
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scoop the flesh of the avocados out into a bowl.
- Squeeze the lime over the mashed avocado.
- Add remaining ingredients.
- Mix and mash to a chunky consistency.
- Serve with your favorite tortilla chips!
GARLIC GUACAMOLE
Serve with tortilla chips. Don't make more then a couple of hours in advance, should be served as soon as you can. There are a lot of guacamole recipes on this site but this one's a bit different.
Provided by kzbhansen
Categories Mexican
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mash avocado and tofu in a bowl.
- Squeeze garlic through garlic press and add to avocado.
- Finely chop bell pepper and green onion and stir.
- Add herbs and spices.
- Mix well.
- Add hot sauce, stir in lime juice.
- This can be refrigerated as leftovers but don't make more the a few hours in advance of serving.
ROASTED GARLIC GUACAMOLE (DR. BBQ LAMPE)
An excellent tip: Adding the pit will help keep the guacamole from discoloring, This is best made at the last minute.
Provided by gailanng
Categories Avocado
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Halve the avocados, removing two of the pits and setting aside the third. With a large spoon, scoop out the flesh into a medium glass bowl.
- Over a cutting board, squeeze the head of roasted garlic to remove the cloves. Roughly chop them, and set aside. Halve the roasted and peeled jalapenos, removing the top and some or all of the seeds, depending how hot you like your guacamole (the seeds have a lot of the heat). Roughly chop the flesh and set aside.
- Mash together the avocado mixture with a fork. To this, add the onion, cilantro, tomatoes (if you are using them), half of the garlic, and half of the jalapeños and combine. Season to taste with salt, pepper, and half of the lemon juice. Mix well. Place the reserved pit on top, cover with plastic wrap and let rest for 5 minutes. (Adding the pit will help keep the guacamole from discoloring).
Nutrition Facts : Calories 176, Fat 14.8, SaturatedFat 2.1, Sodium 8.9, Carbohydrate 12.3, Fiber 7.2, Sugar 1.6, Protein 2.5
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ROASTED GARLIC GUACAMOLE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Mexican, Tex-MexTotal Time 20 minsCategory AppetizersCalories 209 per serving
- Place the unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins and mash the garlic with a fork.
- Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl. Add the roasted garlic, tomato, cilantro, jalapeño, lime juice, and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeño core if you want more heat; just add it slowly). Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly on the surface of the guacamole. Refrigerate for up to two hours; bring to room temperature before serving.
- *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; definitely do not touch your eyes.
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