Sue Torress Guacamole Recipes

GUACAMOLE

Steps:

• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

GUACAMOLE FOR NACHOS

Steps:

• Mash avocados with a fork or potato masher in a medium bowl to a chunky consistency. Juice lime over mashed avocados, and stir. Mix in salt. Serve immediately.

SUE TORRES'S GUACAMOLE

Steps:

• Halve avocados lengthwise; remove seed. Using a spoon, remove flesh, and transfer to a medium bowl; stir in lime juice and salt without mashing. Add tomatoes, chile, cilantro, and onions; stir to combine. Season with salt; serve immediately.

ULTIMATE GUACAMOLE

Steps:

• In a food processor, pulse the onion, tomato, chilli and most of the coriander until finely chopped (or you can do this by hand), then transfer to a bowl.
• Roll the lime over the work surface with some pressure to help juicing, then cut in half, juice it and add to the mix.
• Now cut your avocados in half, remove the stone and scoop out the creamy flesh with a spoon, making sure you get all the lovely bright green bit close to the skin.
• With clean hands squash the avocado to a pulp to make it super creamy. Leave a few of the chunks for a bit of texture. Mix through the blitzed veg and some seasoning. Serve immediately with a drizzle of good olive oil over the top and some more coriander.

INA'S GUACAMOLE

Steps:

• Cut the avocados in half; remove the pits, and peel. Coarsely chop the avocados, and place them in a medium bowl.
• Stir in the lime juice, hot-pepper sauce, scallion, tomato, cilantro, salt, and pepper.Serve immediately.

MARTHA'S CLASSIC GUACAMOLE

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.

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.