GUACAMOLE
Steps:
- Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, 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.
SOUTH AMERICAN GUACAMOLE
Best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole. Recipe easily doubles for a larger serving.
Provided by gailanng
Categories Avocado
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut avocado in large chunks and mash coarsely in large bowl with a fork.
- Add remaining ingredients and blend gently; leaving some small chunks is fine.
- Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
Nutrition Facts : Calories 337, Fat 29.6, SaturatedFat 4.3, Sodium 16.4, Carbohydrate 20.9, Fiber 14.1, Sugar 2.8, Protein 4.5
THE BEST GUACAMOLE
Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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
Dip into Alton Brown's kicked-up Guacamole recipe, loaded with jalapenos, tomatoes and cilantro, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
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.
COLOMBIAN GUACAMOLE
Provided by Steven Raichlen
Categories Sauce Food Processor Onion Low Fat Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Avocado Healthy Low Cholesterol Vegan Jalapeño Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 21/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms.
- Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
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- Place a large non-stick frying pan over a high heat. Drain the black beans, then add them to the hot pan. Cook for 5 minutes, shaking the pan occasionally, until the beans are crisp and begin to pop.
- Peel and destone the avocados, then smash in a bowl and squeeze in the lime juice. Finely chop the tomato, peel and finely chop the garlic and onion, then finely chop the coriander. Add all this to the avocado, mix well and season to taste.
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