Caribbean Style Guacamole Recipes

CARIBBEAN STYLE GUACAMOLE

Caribbean Style Guacamole image

Make and share this Caribbean Style Guacamole recipe from Food.com.

Provided by Lavender Lynn

Categories Caribbean

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 avocados, ripe
3/4 cup red onion, diced
1/4 scotch bonnet pepper (any hot pepper will work)
2 limes, juice of
3/4 cup mango, diced (ripe but firm)
1/2 cup cilantro, chopped (shado beni )
1 garlic clove
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

Using a mortar and pestle, crush the scotch bonnet pepper, garlic and salt into a somewhat smooth paste. Then place this wicked spicy paste into a deep bowl and add the peeled and diced avocado to it. Using the back of a fork, crush the avocado until you have a chunky texture (you can make it as smooth as you like). To prevent the avocado from going discolored, squeeze in the lime juice at this point and give it a good stir.
It's now time to peel and cube the mango. Be sure to get a mango that's not fully ripe, so it's firm enough to dice and will not fall apart. You'll need about 1/2 of a large mango. Add the cubed mango to the bowl.
Add the chopped shado beni (or cilantro) and top with finely diced onion. Don't stir yet.
Heat the oil on a medium flame and just before you start seeing smoke... pour it directly on the diced onions. This will help take some of the rawness out, so you won't have karate breath after. Give it a good stir and serve or chill in the fridge. Get some corn chips or toast some flat bread and your guests will be praising you for sure!
There's enough dip with this recipe for a small group of people (8-10) and it can last up to a day or so in the refrigerator. Remember to use the lime juice to prevent it going nasty looking (lemon works just as well). If you love heat, do add a bit more of the scotch bonnet pepper.

Nutrition Facts : Calories 197.4, Fat 16.5, SaturatedFat 2.4, Sodium 81.5, Carbohydrate 14.3, Fiber 7.8, Sugar 3.8, Protein 2.5

TRADITIONAL MEXICAN GUACAMOLE

Traditional Mexican Guacamole image

This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!

Provided by Kaersten

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

2 avocados, peeled and pitted
1 cup chopped tomatoes
¼ cup chopped onion
¼ cup chopped cilantro
2 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
salt and ground black pepper to taste

Steps:

Mash avocados in a bowl until creamy.
Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g

GUACAMOLE

Guacamole image

Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you'd like. It's your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.

Provided by Eric Kim

Categories easy, quick, snack, condiments, dips and spreads, appetizer

Time 10m

Yield 2 cups (4 appetizer servings)

Number Of Ingredients 5

Ingredients

1/2 cup finely chopped white onion (from 1 small onion)
2 tablespoons fresh lime juice (from about 1 lime)
Salt and black pepper
1 jalapeño
2 ripe avocados

Steps:

In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.

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