Sabines Famous Guacamole Food

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.

MY FAMOUS GUACAMOLE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the garlic head in aluminum foil, and put it in the oven until soft, about 30 minutes. Let garlic cool to the touch then snip off the tip of bulb or pierce cloves with knife, and squeeze the pulp into a large bowl (like frosting through a pastry bag, peel away any loose papery husk so as not to get it into the flesh).
• In the meantime, heat 1/2 teaspoon olive oil in a saute pan over medium-high heat. Add the red onion and a little salt and cook until just softened and the sharp flavor is gone, about 3 to 5 minutes. Add the cooked onion to the bowl with the garlic and add the minced hot pepper, pinch of salt, diced tomatoes, and cumin; gently toss. Halve and pit the avocados with a knife. Then score the flesh in 1/4-inch cross sections. Try not to puncture the avocado skin and cut yourself. Scoop out the flesh and add it to the bowl and immediately add 1/2 of the lime juice along with chopped cilantro; gently stir and taste. If not acidic enough add more lime juice, follow suit with additional salt, cumin or hot pepper. Serve with salsa and chips; it's also great with roasted chicken and steak.
• Cook's Note: I prefer to mince the hot peppers with the seeds. Clearly this makes for a lot more heat. It's best to add it to the guacamole a little bit at a time to get to desired heat, which is important. You can always add more heat but you can't take it away.

THE BEST GUACAMOLE IN THE WORLD

Steps:

• chop everything really well and add the peeled and seeded avacados and mix and mash well.
• Then add the lemon and then the salt to taste.
• Mix well and put in tight container.
• Chill.

WORLD'S BEST GUACAMOLE

Steps:

• Combine the onion with the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for 2 hours. Strain through a fine-mesh sieve and discard the lime juice. Set the onions aside.
• Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until smooth; add the avocado and continue processing until creamy and smooth. Transfer the mixture into a small serving bowl; fold the soaked onions, chopped cilantro, and about half the pomegranate seeds into the avocado mixture. Top with the remaining pomegranate seeds and garnish with the cilantro sprig to serve.

SABINE'S FAMOUS GUACAMOLE!!

Steps:

• pit avocados, scoop meat out add lime to prevent them from discloring smash avocados with fork, add other ingredients, add salt and pepper to taste the amount of salsa, miracle whip and mayo can be adjusted to taste, I sometimes add more, depending on the size of the avocados and level of ripeness

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.