Guacamole My Mothers Way Recipes

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.

GUACAMOLE ANY WAY YOU WANT IT

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tops off the pointed end of the garlic bulbs. Put them onto a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap loosely, put into the oven and bake until soft, 35 to 45 minutes. Unwrap and let cool a bit.
• Melt the butter in a medium skillet over medium heat. Add the sliced red onions and cook slowly, stirring often, until the onions are dark and caramelized.
• Heat a grill or grill pan over medium heat and add the jalapeno peppers, corn and bell peppers. Turn the vegetables frequently until they are well charred. Put all the peppers into a bowl and cover with plastic wrap. When they are cool enough to handle, peel off the black skin and chop into small pieces. When the corn is cool enough to handle, cut the kernels off the cob.
• Cut the tortillas into triangles and put them in one layer on 3 baking sheets. Drizzle 1 tablespoon of the olive oil over each pan. Sprinkle the spices, one for each pan, over the triangles. Bake until they are lightly browned and crispy.
• Peel and chop the mango. Stir in the chopped red onions, half the lime juice and some salt.
• Peel and chop the avocado. Add the rest of the lime juice and some salt and mix gently.
• Set up your Guacamole Bar: Put the guacamole in a large bowl. Put all the mix-ins - the roasted garlic, mango salsa, caramelized onions, bell peppers, corn, jalapenos, cilantro, scallions, chipotles, red pepper flakes and hot sauce - into smaller bowls. Let people help themselves to guacamole and their favorite toppings. Serve with the flavored chips.

MY GRANDMA'S GUACAMOLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
• Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
• Mix avocados, onion, and roma tomatoes together in a bowl.
• Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
• Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

MOM'S AWESOME GUACAMOLE

Steps:

• Gently stir avocado, tomatoes, and onion together in a bowl. Stir sour cream and lime juice into the avocado mixture. Season with salt and pepper; stir.
• Cover bowl with plastic wrap and refrigerate until guacamole is chilled, at least 20 minutes.

GUACAMOLE MY MOTHER'S WAY

Steps:

• Peel and de-stone avocados.
• Chop avocados into smaller, manageable pieces and mash with a fork. (Or use a food processor, which gives the guac a really lovely creamy texture!).
• Push the garlic clove through a garlic press or dice it very, very finely. (An alternative is to buy ready-made garlic paste).
• Mix all the ingredients together, adjusting for personal taste: avocados, lime juice, tabasco, garlic, seasoning and any of the extras.