Guacamole My Way Recipes

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GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"



Guacamole - Real Authentic Mexican

I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.

Provided by Theresa in Chi-town

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

5 large Hass avocadoes (black in color,slightly soft to the press)
2 large limes, juice of
1 medium white onion (diced)
3/4 cup loosely packed fresh cilantro (chopped finely)
1 large tomatoes (Diced-make sure it isn't overly ripe)
salt
finely chopped fresh jalapeno (optional)

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.

Nutrition Facts : Calories 206.2, Fat 17.6, SaturatedFat 2.4, Sodium 12.5, Carbohydrate 14, Fiber 8.5, Sugar 2.2, Protein 2.8

GUACAMOLE ANY WAY YOU WANT IT



Guacamole Any Way You Want It image

Provided by Sandra Lee

Categories     condiment

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 large avocados
1 bunch fresh cilantro, chopped
1 bunch scallions, chopped
2 chipotle in adobo sauce, chopped
Red pepper flakes
2 heads garlic
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 red onions, sliced, plus 1 chopped
4 jalapeno peppers
2 ears corn on the cob, shucked
2 red bell peppers
12 corn tortillas
1 teaspoon chili powder
1 teaspoon Italian seasoning
1 teaspoon taco seasoning
2 mangoes
Juice of 4 limes
Kosher salt
Hot sauce

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.

GUACAMOLE MY WAY



Guacamole My Way image

Creamy avocados, onion and diced tomatoes combine to make the best dip for tortilla chips! This guacamole is also good as a condiment for sandwiches.

Provided by Avocados from Mexico

Categories     Avocados from Mexico

Time 15m

Yield 4

Number Of Ingredients 6

2 avocados from Mexico, peeled, pitted and diced
2 Roma tomatoes, seeded and diced
4 tablespoons finely diced onion
3 cloves garlic, minced
½ lime, juiced
½ teaspoon salt, or to taste

Steps:

  • Combine avocados, tomatoes, onion, garlic and lime juice. Stir well, mashing but leaving some chunks of avocado. Season with salt; stir to combine.
  • Serve immediately or chill for 30 minutes.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 12.3 g, Fat 14.8 g, Fiber 7.6 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 300.2 mg, Sugar 2.1 g

GUACAMOLE MY WAY



Guacamole My Way image

Creamy avocados, onion and diced tomatoes combine to make the best dip for tortilla chips! This guacamole is also good as a condiment for sandwiches.

Provided by Avocados from Mexico

Categories     Avocados from Mexico

Time 15m

Yield 4

Number Of Ingredients 6

2 avocados from Mexico, peeled, pitted and diced
2 Roma tomatoes, seeded and diced
4 tablespoons finely diced onion
3 cloves garlic, minced
½ lime, juiced
½ teaspoon salt, or to taste

Steps:

  • Combine avocados, tomatoes, onion, garlic and lime juice. Stir well, mashing but leaving some chunks of avocado. Season with salt; stir to combine.
  • Serve immediately or chill for 30 minutes.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 12.3 g, Fat 14.8 g, Fiber 7.6 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 300.2 mg, Sugar 2.1 g

GUACAMOLE MY MOTHER'S WAY



Guacamole My Mother's Way image

Make and share this Guacamole My Mother's Way recipe from Food.com.

Provided by tigress_1654

Categories     Free Of...

Time 3m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 avocados
1 lime, juice of
3 dashes Tabasco sauce
1 fresh garlic clove
salt and black pepper
2 teaspoons sour cream
2 teaspoons finely diced tomatoes
2 teaspoons finely diced cilantro leaves (no stalks)
1 teaspoon fine diced spring onion

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.

Nutrition Facts : Calories 338.2, Fat 30.3, SaturatedFat 4.8, Cholesterol 1.7, Sodium 20.1, Carbohydrate 19.6, Fiber 13.7, Sugar 1.8, Protein 4.4

GUACAMOLE MY WAY



Guacamole My Way image

Creamy avocados, onion and diced tomatoes combine to make the best dip for tortilla chips! This guacamole is also good as a condiment for sandwiches.

Provided by Avocados from Mexico

Categories     Avocados from Mexico

Time 15m

Yield 4

Number Of Ingredients 6

2 avocados from Mexico, peeled, pitted and diced
2 Roma tomatoes, seeded and diced
4 tablespoons finely diced onion
3 cloves garlic, minced
½ lime, juiced
½ teaspoon salt, or to taste

Steps:

  • Combine avocados, tomatoes, onion, garlic and lime juice. Stir well, mashing but leaving some chunks of avocado. Season with salt; stir to combine.
  • Serve immediately or chill for 30 minutes.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 12.3 g, Fat 14.8 g, Fiber 7.6 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 300.2 mg, Sugar 2.1 g

GUACAMOLE MY WAY



Guacamole My Way image

Creamy avocados, onion and diced tomatoes combine to make the best dip for tortilla chips! This guacamole is also good as a condiment for sandwiches.

Provided by Avocados from Mexico

Categories     Avocados from Mexico

Time 15m

Yield 4

Number Of Ingredients 6

2 avocados from Mexico, peeled, pitted and diced
2 Roma tomatoes, seeded and diced
4 tablespoons finely diced onion
3 cloves garlic, minced
½ lime, juiced
½ teaspoon salt, or to taste

Steps:

  • Combine avocados, tomatoes, onion, garlic and lime juice. Stir well, mashing but leaving some chunks of avocado. Season with salt; stir to combine.
  • Serve immediately or chill for 30 minutes.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 12.3 g, Fat 14.8 g, Fiber 7.6 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 300.2 mg, Sugar 2.1 g

GUACAMOLE MY WAY



Guacamole My Way image

Creamy avocados, onion and diced tomatoes combine to make the best dip for tortilla chips! This guacamole is also good as a condiment for sandwiches.

Provided by Avocados from Mexico

Categories     Avocados from Mexico

Time 15m

Yield 4

Number Of Ingredients 6

2 avocados from Mexico, peeled, pitted and diced
2 Roma tomatoes, seeded and diced
4 tablespoons finely diced onion
3 cloves garlic, minced
½ lime, juiced
½ teaspoon salt, or to taste

Steps:

  • Combine avocados, tomatoes, onion, garlic and lime juice. Stir well, mashing but leaving some chunks of avocado. Season with salt; stir to combine.
  • Serve immediately or chill for 30 minutes.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 12.3 g, Fat 14.8 g, Fiber 7.6 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 300.2 mg, Sugar 2.1 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

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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