Penzeys Great Guacamole Recipes

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PENZEY'S GREAT GUACAMOLE



Penzey's Great Guacamole image

I decided to post this delicious, yet quick, dip from Penzey's Spices. I've made this for several years and everyone loves it. The recipe says, "Two important things: pick good avocados and keep the finished guacamole sealed airtight to keep its vivid green color. Layer saran wrap right on top of the guacamole, then cover the bowl and refrigerate until serving time." The last time I made this, I forgot the lemon juice and it still tasted great!

Provided by WI Cheesehead

Categories     Mexican

Time 10m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 10

4 ripe avocados
1 tablespoon water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 small onion, minced
1 small tomatoes or 5 cherry tomatoes, minced
2 tablespoons lemon juice
1 teaspoon salt substitute or 1 teaspoon salt
cayenne pepper, to taste

Steps:

  • Mix water and spices together in a medium bowl and let stand.
  • Halve avocados; remove pits. With a spoon, slide the skins off.
  • Cut in thirds (carefully inspect and cut out brown or black spots) and add to the bowl.
  • Mince onion and tomato and add to bowl, along with lemon juice, cilantro and salt.
  • Mash with a hand potato masher, then stir to blend the spices. Some people use a blender, but then the guacamole will be pureed with no texture.
  • Taste and adjust the heat level by adding cayenne red pepper as desired.
  • Guacamole needs a fair amount of salt, but before you add more, taste some on the chips you will be serving, as some chips are saltier than others.
  • Cover the guacamole tightly and refrigerate until ready to serve. Serve with lots of tortilla chips. Whole grain crackers work great for this dip too.

Nutrition Facts : Calories 28.2, Fat 2.5, SaturatedFat 0.4, Sodium 1.4, Carbohydrate 1.8, Fiber 1.2, Sugar 0.2, Protein 0.4

GUACAMOLE WITH ALEPPO PEPPER



Guacamole with Aleppo Pepper image

Guacamole with Aleppo Pepper

Provided by Rhoda Boone

Categories     Condiment/Spread     Cinco de Mayo     Avocado     Jalapeño     Lime Juice

Yield Makes about 3 cups

Number Of Ingredients 11

3 avocados, roughly chopped
2 to 3 tablespoons lime juice
2 teaspoons extra-virgin olive oil
3 cloves garlic, poached in hot water for 2 minutes and minced
1 to 2 jalapeño peppers (depending on heat), stemmed, seeded, and minced
3/4 teaspoon kosher salt
1/4 cup finely chopped red onion, rinsed in cool water and drained
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon Aleppo pepper, plus more for garnish
1/4 cup chopped cilantro

Steps:

  • Combine first 10 ingredients in a bowl and mash with a fork. Taste and adjust seasoning. Fold in the cilantro, sprinkle with additional Aleppo, and serve.

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