Salsa Guacamole Food

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.

SALSA GUACAMOLE

Steps:

• In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.

DOM'S SALSA AND GUACAMOLE

Steps:

• Combine the tomatoes, scallions, cilantro, red wine vinegar, garlic, lime zest and juice (to taste) and chile pepper (to taste) in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
• Divide the salsa into 2 bowls. Serve one as traditional salsa. To the other bowl, add the avocado and mix to combine.

AVOCADO SALSA

Steps:

• Halve, pit, and peel avocados.
• Chop avocados fine and in a bowl stir together with remaining ingredients.
• Season to taste with salt and pepper.
• Best served at room temperature.
• May be made up to 4 hours early, covered with plastic wrap and refrigerated.

SALSA GUACAMOLE

Steps:

• In medium bowl, mix salsa ingredients.
• In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
• Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.

MEAN GREEN GUACAMOLE SALSA

Steps:

• Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
• Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
• Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

GUACAMOLE SALSA

Steps:

• Put the onion and vinegar in a bowl and leave to sit for 15 mins. Add the garlic, jalapeños (if using), coriander and some seasoning. Chop the avocados into the bowl, then roughly mash with a fork, mixing as you mash. Add the lime juice and more salt to taste, then stir through 2-3 tbsp olive oil until you have a salsa consistency.

GUACAMOLE SALSA

Steps:

• Gather the ingredients. Preheat the oven to 500 F.
• Roast the jalapeño pepper over an open flame on your gas range (or with a kitchen torch), turning frequently until the skin has blistered all over. Use tongs to help you turn the pepper so you don't burn your fingers.
• Place the pepper in a plastic storage bag and allow it to steam in the bag on the counter for a few minutes.
• Add the quartered tomatillos, garlic, and red onion to a sheet pan. Toss with the olive oil and roast in the preheated oven for 3 to 5 minutes, or until the tomatillos are softened and slightly browned.
• Remove the tomatillos from the oven and allow them to cool slightly while preparing the rest of the dip.
• Remove the skin and stem from the jalapeño. If you want the salsa to be spicy, leave the seeds. If you want a milder salsa, remove the seeds.
• Cut open the avocados and remove the flesh, discarding the peels and pits.
• Add the jalapeño, roasted vegetables, avocado, salt, and pepper to a food processor. Add the cilantro and begin blending.
• Drizzle in the lime juice as it is processing and blend until completely smooth. Add in a few tablespoons of water for a thinner texture.
• Taste and add more salt and pepper to taste. Serve immediately.

SIMPLE GUACAMOLE

Steps:

• Peel and chop avocados; place in a small bowl. Sprinkle with lemon juice. Add salsa and salt; mash coarsely with a fork. Refrigerate until serving.

AVOCADO SALSA

Steps:

• Place all the ingredients into a blender or food processor and pulse until smooth.
• Add more water by the tablespoon if a thinner consistency is desired.
• Cover and chill until ready to use.

GUACAMOLE SALSA

Steps:

• Fill medium pot with water and bring to a boil over medium-high heat. Add in tomatillos and jalapenos. Cook for 10 minutes, until tomatillos and jalapenos have softened.
• Drain water and place tomatillos and jalapenos in a large blender. Add avocados, cilantro, garlic, onions and lime juice. Blend until smooth.
• Taste and season with salt.
• Serve immediately or transfer to an air-tight container to chill in the refrigerator.

EASY GUACAMOLE

Steps:

• Halve and pit 2 ripe avocados and scoop the flesh into a mixing bowl.
• Mash the avocados with a fork until the mixture reaches a coarse, chunky consistency. Stir in the remaining ingredients: 1 onion, minced, 1 garlic clove, minced and mashed to a paste with ½ tsp. salt, an additional ½ tsp. salt, 4 tsp. lime juice, ½ tsp. ground cumin, 1 jalapeño, seeded and minced, and 3 tablespoons chopped fresh cilantro, if using. Taste and adjust seasoning. MAKE AHEAD: This guacamole recipe can be made two hours in advance. Press plastic wrap flush with the surface of the dip to prevent oxidation. Let it come to room temperature before serving.