Best Ever Guacamole Recipes

Steps:

• Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

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.

Steps:

• Mince garlic, dice onions (use more if necessary). Cut avacados and scoop out contents into glass bowl. Add onion and garlic. Using 2 knives cross-cut mixture until you have small chunks, then mash with a fork. Squeese in 1/2 the lime, white pepper and salt. Taste, and use remaining lime juice if needed. Chill covered.
• Garnish for serving with a few pieces of cilantro and small dices of tomato.
• Serve with tortilla chips or as a side with Mexican dishes.

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

Steps:

• Cut in half, seed and peel all avocados. With one of those tomato slicer things (multiple blades in a frame with a handle), slice all the avocados long-wise and then reslice them cross-wise (drop into bowl as you do the slicing).
• Add the other ingredients and "mush" everything together.
• Keep it a bit chunky, serve with chips or on top of sandwiches, etc. Try some before it goes out to the masses, or you may not get any (that's why there's no picture, either)!

Steps:

• Mince the garlic (add more or less to taste).
• Dice the onion (ditto).
• Cut avocado in half and twist to separate. Stab the pit with the long sharp edge of your knife: twist it, and the pit will come right out attached to the knife.
• With a spoon, scoop out contents into a glass bowl.
• Add the garlic and onion.
• Using two knives cross-cut the mixture until it is in smaller chunks, then mash with a fork.
• Squeeze in 1/2 the lime, white pepper and salt. Taste. Add more salt and/or lime as needed.
• I don't care for a lot of additions, but cilantro is one I like. Avocados are too subtle, so adding too many other ingredients obscures its wonderful, nutty flavor.
• Also consider black olives, tomatoes (de-seeded and diced) or jalapenos.
• Serve with chips and home-made salsa, or add to any sw or Mexican dish.