Kenneth Karams Guacamole Recipes

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

KENNETH KARAM'S GUACAMOLE

Kenneth Karam's Guacamole image

When Kenneth Karam, of Mexican Manhattan Restaurant in San Antonio, Texas, was a guest on Martha Stewart Living Radio (Sirius channel 112), he shared his recipe for guacamole.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 medium-size ripe avocados, Haas variety, preferably California
1 small tomato, ripe and firm
Pinch of salt

Steps:

Peel and mash the avocados by hand with a potato masher. If you use a blender or food processor, it gets too creamy. Hand dice the tomato and add it to the avocados. Save the tomato juice and use it to thin the guacamole slightly. Add salt to taste.

GUACAMOLE

Guacamole image

Learn how to make guacamole from The Kitchen's Katie Lee Biegel, as featured on Food Network.

Provided by Katie Lee Biegel

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ripe avocados, halved, pitted and peeled
2 cloves garlic, minced
1/2 serrano chile, stemmed, seeded, deveined and minced
1 tablespoon fresh lime juice (about 1/2 lime)
2 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

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.

MARTHA'S CLASSIC GUACAMOLE

Martha's Classic Guacamole image

Hard-boiled eggs make a surprisingly delicious addition to Martha's go-to guacamole.

Provided by Martha Stewart

Categories Appetizers

Time 15m

Yield Makes 2 1/2 cups

Number Of Ingredients 9

Ingredients

3 ripe but firm avocados, peeled and pitted
2 tablespoons fresh lime juice
1/4 cup chopped white onion
1/4 cup chopped jalapeno
1/2 cup chopped fresh cilantro
Kosher salt and freshly ground pepper
1 cup halved or quartered cherry tomatoes
2 chopped hard-cooked eggs
Plantain chips, for serving

Steps:

In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in cherry tomatoes and eggs. Serve with plantain chips. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day. If making ahead, hold off on stirring in eggs until just before serving.

MY GRANDMA'S GUACAMOLE

My Grandma's Guacamole image

My grandmother from Mexico taught me to make this. It has been passed down for many generations...

Provided by Skye Titus

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 fresh chile de arbol peppers, or to taste
3 medium avocados - peeled, pitted, and mashed (one pit reserved)
2 tablespoons finely chopped onion
¼ cup chopped roma tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 ½ cups chopped fresh cilantro
2 pinches garlic powder, or to taste
salt to taste
1 lime, juiced

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.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 14.5 g, Fat 14.9 g, Fiber 8.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 110.9 mg, Sugar 2.9 g

CATHERINE'S GUACAMOLE

Catherine's Guacamole image

Get the scoop on making a standout guacamole. A handful of chopped celery adds some fun crunch in this avocado dip-everyone's favorite fiesta starter. -Catherine Cassidy, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 11

Ingredients

3 medium ripe avocados, peeled and pitted
1/3 cup chopped sweet onion
1 small tomato, seeded and chopped
1 celery rib, finely chopped
2 garlic cloves, minced
2 tablespoons lemon or lime juice
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup chopped fresh cilantro, optional
Tortilla chips

Steps:

In a small bowl, mash avocados. Stir in onion, tomato, celery, garlic, lemon juice, Worcestershire, salt, pepper and, if desired, cilantro. Chill 1 hour before serving. Serve with chips.

Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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