WORLD'S BEST GUACAMOLE
A recipe that will top your guacamole standards. The flavor and texture of the pomegranate gives it a fine touch and makes it the favorite of everybody, including the most sophisticated palates. It is not only delicious, but colorful and, definitely, Mexican. Try it! After the pomegranate, you will never go back to tomatoes.
Provided by gem
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the onion with the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for 2 hours. Strain through a fine-mesh sieve and discard the lime juice. Set the onions aside.
- Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until smooth; add the avocado and continue processing until creamy and smooth. Transfer the mixture into a small serving bowl; fold the soaked onions, chopped cilantro, and about half the pomegranate seeds into the avocado mixture. Top with the remaining pomegranate seeds and garnish with the cilantro sprig to serve.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 17 g, Fat 19.8 g, Fiber 10.5 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 11.8 mg, Sugar 2 g
ALMOST-FAMOUS GUACAMOLE
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
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 IN THE WORLD
This is the best guacamole I have ever tasted and when I make it everyone loves it. I do not go by a recipe. Everything is pretty much to taste so I hope I figured this recipe pretty well. Also, I do not add salt to mine but everyone else that I know would rather have it salted.
Provided by Gingerbear
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- chop everything really well and add the peeled and seeded avacados and mix and mash well.
- Then add the lemon and then the salt to taste.
- Mix well and put in tight container.
- Chill.
Nutrition Facts : Calories 237.8, Fat 21.3, SaturatedFat 3.1, Sodium 11, Carbohydrate 13.8, Fiber 10, Sugar 1.5, Protein 3.1
GUACAMOLE
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
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.
MY GRANDMA'S GUACAMOLE
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
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
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- Run your (squeezed) lime wedge along the edge of the bowl to clean things up, then serve and enjoy! Guacamole is best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.
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