My Grandmas Guacamole Recipes

JULIA'S NEW MEXICAN GUACAMOLE

Julia's New Mexican Guacamole image

This dip recipe was passed from my mother to me when I was young and I'd like to share it with anyone who enjoys fresh, spicy, chunky guacamole. Enjoy!

Provided by juliagulia210

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 ripe avocados
1 (8 ounce) package cream cheese (such as Philadelphia®), softened
2 Roma tomatoes, diced
4 serrano peppers, finely chopped
3 jalapeno peppers, finely chopped
2 tablespoons finely chopped Hatch green chile peppers
3 hot yellow chile peppers, finely chopped
1 lime, juiced
1 teaspoon garlic powder, or more to taste
5 drops hot pepper sauce (such as Tabasco®)
salt to taste

Steps:

Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 9.1 g, Cholesterol 30.8 mg, Fat 17.3 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 123 mg, Sugar 2.3 g

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

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An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove. An essential oil is "essential ...
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