Guacamole The Right Way Recipes

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

EASY GUACAMOLE

Steps:

• Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

TRADITIONAL MEXICAN GUACAMOLE

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.

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.

GUACAMOLE

Steps:

• Put the avocados into a mixing bowl and mash with a fork until chunky. Add the garlic, serrano, lime juice and cilantro and mix well until combined. Season with salt and pepper and serve immediately with tortilla chips.

GUACAMOLE

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.