Jerrys Outrageous Guacamole Recipes

ALMOST-FAMOUS GUACAMOLE

Almost-Famous Guacamole image

We think we've cracked the code to Chipotle's famous guacamole. The secret--using equal parts fresh lemon and lime juice - adds just enough brightness and tang. If you're feeling fancy, go all out and add a couple tablespoons of diced tomatoes.

Provided by Food Network Kitchen

Time 15m

Yield 6 servings (about 2 cups)

Number Of Ingredients 7

Ingredients

3 ripe avocados
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1 to 2 teaspoons finely chopped seeded jalapeno (see Cook's Note)

Steps:

Mash together the avocado, lemon juice, lime juice and 1 1/2 teaspoons salt in a mixing bowl until creamy. Fold in the cilantro, red onion and jalapeno with a spoon or spatula. Adjust the salt if needed.
The guacamole can be made up to 2 hours in advance. Store in an airtight container and smooth a sheet of plastic wrap on the surface without any air pockets. Refrigerate until ready to serve.

THE BEST GUACAMOLE

The Best Guacamole image

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

Ingredients

1/2 small red onion, diced small
1 tablespoon distilled white vinegar
4 ripe Hass avocados
1/4 cup lime juice (about 2 limes)
1 jalapeno, minced (seeds and membranes included if you prefer heat or removed for a milder version)
1 clove garlic, grated
1 teaspoon kosher salt
1/2 cup lightly packed cilantro leaves, finely chopped (about 1/4 cup finely chopped)
Tortilla chips, for serving

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.

INA GARTEN'S GUACAMOLE

Ina Garten's Guacamole image

Provided by Ina Garten

Time 15m

Yield 3 cups

Number Of Ingredients 9

Ingredients

4 ripe hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded and small-diced
Multigrain chips, for serving

Steps:

Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, 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 tomato. Mix well and taste for salt and pepper. Serve with chips.

JERRY'S OUTRAGEOUS GUACAMOLE

Jerry's Outrageous Guacamole image

I was looking for a guacamole recipe to accompany my great salsa. But since I hate avocado, I turned to my connoissuere of a friend, Jerry. He tested each batch until he was able to proclaim a winning recipe. Be sure to use Haas avacadoes, which are smaller, dark green avacadoes with a very bumpy skin.

Provided by DeSouter

Categories Vegetable

Time 20m

Yield 1 large bowl

Number Of Ingredients 8

Ingredients

3 ripe Hass avocadoes
1 lime, juice of
4 scallions, chopped
1 ripe tomatoes, seeded and chopped
2 cloves garlic, diced
2 teaspoons ground cumin
1 medium onion, chopped fine
1 cup of don emilio salsa (see my recipe)

Steps:

Remove avocadoes from their skins, removing the pit by striking the blade of a sharp knife into the pit, then twisting it gently.
Mash half of the avocado and cut the other half into small pieces.
Combine all other ingredients and gently mix all of the avocado into the mixture.
It is best to make this one day in advance and make sure to keep it out of the air.
You can either spoon the mixture into a ziploc bag, removing any extra air in the bag.
Or you may put the guacamole into a tupperware or a bowl, pressing cellophane wrap down onto the guacamole.

Nutrition Facts : Calories 1058.4, Fat 81.8, SaturatedFat 11.3, Sodium 1623.4, Carbohydrate 88.4, Fiber 44.7, Sugar 19.6, Protein 18.6

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