CHUNKY GUACAMOLE: GUACAMOLE PICADO
Provided by Food Network
Categories appetizer
Time 40m
Yield about 3 cups, serving 6 as an
Number Of Ingredients 9
Steps:
- In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.
- Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl.
- Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.
- The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.
EVA'S CHUNKY GUACAMOLE
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
CHUNKY GUACAMOLE
This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. The text from my original review stated, "Excellent guacamole! I didn't have any serrano peppers on hand and subbed a some finely diced jalapenos. The flavor of this was so fresh and wonderful. I love avocados and this was guac at its best." I go through phases of craving guacamole and have tried other recipes, but always come back to this one.
Provided by Ms B.
Categories Mexican
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a medium-size bowl, mix the finely chopped onion, tomato, chiles, garlic and cilantro.
- Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
- Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits.
- Scrape the avocado pulp from the skins and add it to the bowl.
- Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass.
- Flavor with salt, then enough lime juice to add a little zing.
Nutrition Facts : Calories 346.2, Fat 29.7, SaturatedFat 4.3, Sodium 409.6, Carbohydrate 22.7, Fiber 14.9, Sugar 4, Protein 5.1
CHUNKY GUACAMOLE
Steps:
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
BEST EVER CHUNKY GUACAMOLE
This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.
Provided by Barney Desmazery
Categories Buffet, Canapes, Snack, Starter
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CHUNKY GUACAMOLE
Give those party chips something more substantial to dip into with this flavorful Chunky Guacamole.
Provided by My Food and Family
Categories Peppers
Time 10m
Yield 16 servings, about 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Combine ingredients.
Nutrition Facts : Calories 40, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHUNKY GUATEMALAN GUACAMOLE
An authentic guacamole recipe we learned from Guatemalan friends. We have been spoiled and will only eat guacamole with authentic fresh ingredients. Don't cheat when you make this recipe!
Provided by Deerwoman
Categories Low Protein
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put avocados into bowl and mix with lime juice.
- Mix in other ingredients gently. Serve as soon as possible.
- You do not need salt with this unless you are one who cannot do without it.
- We use a couple jalapenos, but serrano or whatever juicy green chile you like should work fine.
- We eat this all year round and at least once a week. It's good for you! In hot weather we eat all of it between the two of us as a main course with tortillas or chips.
- My husband insists on having green onion in anything with onion, so I add this too, but it is not in the original recipe.
Nutrition Facts : Calories 114.4, Fat 9.9, SaturatedFat 1.4, Sodium 5.9, Carbohydrate 7.5, Fiber 4.8, Sugar 1.2, Protein 1.6
BEST EVER CHUNKY GUACAMOLE
I've had lots of guacamole and this is truly the best. Of all the things I've cooked for guests, this recipe is is one of the best received! It's the bacon that makes the difference! The recipe is from The New Best Recipe cookbook. If you make guacomole ahead of time...*Guacamole can be covered with plastic wrap, pressed directly onto the surface of the mixture, and refrigerated up to 1 day. Remove the guacamole to room temperature, removing the plasctic wrap at the last moment, before serving.
Provided by Mrs Goodall
Categories < 30 Mins
Time 20m
Yield 2-3 cups
Number Of Ingredients 10
Steps:
- Fry bacon on stovetop until crisp.
- Drain bacon and reserve at least 1 teaspoon of rendered bacon fat.
- When bacon is cool to touch, crumble it.
- Halve one of the avacados, remove the pit, and scoop the flesh into a medium bowl.
- Mash the flesh lightly with the scallions, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin with the tines of a fork until just combined.
- Add the bacon crumbles and bacon fat and combine with avacado mixture.
- Halve, pit, and CUBE the remaining 2 avocados. Add the cubes to the bowl with the mashed avocado mixture.
- Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust the seasongs with salt if necessary,(you can add a bit more bacon fat if you like), and serve.
Nutrition Facts : Calories 1024.2, Fat 95.5, SaturatedFat 23.4, Cholesterol 77.1, Sodium 974.2, Carbohydrate 31.8, Fiber 21.6, Sugar 3.5, Protein 20.2
SHELLIE'S CHUNKY HOMEMADE GUACAMOLE
This is a recipe for guacamole that I created after discovering that I actually like guacamole after 42 years! Since then, I have been making it at least once a week without fail. I am addicted! I love my recipe because I like my guacamole with some texture, spicy, and with some cilantro and lime flavors. It doesn't take long at all and I don't measure out my ingredients, so you will just have to make yours to suit your own taste. The number of avacadoes is tricky...the sizes of them vary greatly and it also depends on how much you want to make. You can add more jalapeno to make it spicier, or leave some out to make it milder. Enjoy!
Provided by shelliephonemail
Categories Onions
Time 15m
Yield 6-8 1/2 cup servings, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut your avacadoes in half and save the pits (you'll see why at the end). I like to cut each avacado half into halves (to make quarters) which makes it easier to just peel off the skin (if they are ripe enough).
- If the avacadoes are still a little firm, I use a little manual chopper to chop the avacado into little pieces. I use that same chopper on my onion and jalapeno (first I open it up and take out the seeds). If you have really ripe ones, just use your thumb to push it out of the peeling into your bowl.
- Put all these ingredients into a bowl and add half of the can of Rotel (you can add all of the can, but NOT all the juice--it will make the guacamole too liquidy and you will not have a chunky texture) to it.
- Add the last three ingredients to taste--like I said, I do not measure any of those -- I just know from trial and error what I like.
- Use a potato masher to mash up all the ingredients to the consistency you prefer. I like mine a little chunkier, but you can use a blender to mix it up a little more smoothly. I like to use one of those drink blenders that you hold in your hand and stick right into the bowl to mix things up.
- Last of all, place a couple of the pits into the mix. They are supposed to help keep it from turning brown--not that it will have time to do that because once you taste this guacamole, you and your guests won't be able to stop until it's gone! Enjoy!
Nutrition Facts : Calories 286.3, Fat 24.6, SaturatedFat 3.6, Sodium 202, Carbohydrate 18.7, Fiber 11.6, Sugar 2.3, Protein 3.9
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