Tabasco Guacamole With Cilantro Recipes

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TABASCO GUACAMOLE WITH CILANTRO



Tabasco Guacamole With Cilantro image

Make and share this Tabasco Guacamole With Cilantro recipe from Food.com.

Provided by SmHerndon

Categories     Vegetable

Time 10m

Yield 3 Cups

Number Of Ingredients 10

3 ripe avocados, pitted & peeled
2 tablespoons lime juice
1/4 cup sour cream
1/4 teaspoon ground cumin
3 dashes Tabasco sauce
salt
pepper
3 ripe plum tomatoes, seeded and cut into 1/4 inch dice
1/4 cup diced red onion (1/4-inch)
1/4 cup chopped fresh cilantro or 1/4 cup parsley

Steps:

  • Coarsely mash the avocados in a bowl with the lime juice.
  • Stir in the remaining ingredients.

Nutrition Facts : Calories 382.9, Fat 33.7, SaturatedFat 6.8, Cholesterol 8.4, Sodium 30.7, Carbohydrate 22.7, Fiber 14.5, Sugar 3.8, Protein 5.4

CILANTRO GUACAMOLE



Cilantro Guacamole image

Cilantro and avocado! My two favorite flavors combined in one recipe. Serve with chips or as part of just about any Mexican main dish.

Provided by Hey Jude

Categories     Southwestern U.S.

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

1 large ripe avocado
1/4 cup minced white onion
1 lime, juice of
1 medium tomatoes, finely chopped
1/4 cup chopped cilantro leaf (or more, to taste)
1 anaheim chilies or 1 hot new mexico chili, seeded and minced
salt

Steps:

  • Peel, seed and mash the avocado in a bowl.
  • Add all the other ingredients.
  • Serve right away, or refrigerate for a few hours after sprinking with some extra lime juice, then pressing plastic wrap onto the surface (keeps mixture from turning brown).
  • Serve with tortilla chips.

BEST EVER CHUNKY GUACAMOLE



Best ever chunky guacamole image

This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.

Provided by Barney Desmazery

Categories     Buffet, Canapes, Snack, Starter

Time 10m

Number Of Ingredients 7

1 large ripe tomato
3 avocados, very ripe but not bruised
juice 1 large lime
handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
1 small red onion, finely chopped
1 chilli, red or green, deseeded and finely chopped
tortilla chips, to serve

Steps:

  • Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
  • Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
  • Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
  • Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

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