Pams 2 Beer Guacamole Recipes

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

OLE! GUACAMOLE WITH KEY LIME

Ole! Guacamole With Key Lime image

Make and share this Ole! Guacamole With Key Lime recipe from Food.com.

Provided by The Spice Guru

Categories Mexican

Time 5m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 fresh ripe medium avocados
2 teaspoons freshly squeezed key lime juice
1 teaspoon margarita salt (kosher salt)
2 teaspoons finely minced fresh onions
2 teaspoons fresh lemon juice (in place of lime juice)
1 dash garlic powder
1 dash ground black pepper
2 small diced ripe tomatoes (or Ro-Tel canned seasoned)
2 tablespoons minced green onions or 2 tablespoons red onions
2 tablespoons minced fresh cilantro leaves
2 chopped pickled jalapeno peppers (or 1 teaspoon brine)
2 teaspoons fresh lemon juice (in place of lime juice)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon crushed Mexican oregano
1/4 teaspoon ground black pepper

Steps:

CUT four fresh ripe avocados in half lengthwise using a small sharp or serrated knife; separate halves.
REMOVE the pits and the top inner stems from avocados.
SCOOP out or squeeze avocado pulp into a bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2 teaspoons juice, pouring it over the avocado pulp in bowl.
MASH the avocado pulp with a fork, alternately stirring, avoiding over-mashing.
MINCE fresh onion finely if adding onion; measure 2 teaspoons minced onion into the bowl (OR use 1/4 teaspoon onion powder if you must).
SPRINKLE or measure 1 teaspoon margarita (kosher) salt to taste (if desired, you may also add 1 dash ground black pepper, and 1 dash garlic powder).
STIR with a fork until combined and creamy.
SERVE and enjoy this great-tasting fresh quacamole with your favorite tortilla chips and Mexican foods!
SNAP your fingers and shout "OLE!".

Nutrition Facts : Calories 170.2, Fat 14.9, SaturatedFat 2.1, Sodium 393.2, Carbohydrate 10.6, Fiber 7.4, Sugar 1.6, Protein 2.5

CHEF JOHN'S CLASSIC GUACAMOLE

Chef John's Classic Guacamole image

There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 7

Ingredients

2 tablespoons minced fresh serrano chili
½ cup chopped fresh cilantro, divided
¼ cup finely diced white onion
½ teaspoon kosher salt for grinding vegetables, plus more to taste
4 large Hass avocados
1 cup diced ripe tomatoes, drained
1 lime, juiced, or more to taste

Steps:

Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

Nutrition Facts : Calories 158 calories, Carbohydrate 9.7 g, Fat 13.9 g, Fiber 6.8 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 88.6 mg, Sugar 1.3 g