Christinas Fresh Guacamole Recipes

Steps:

• Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Steps:

• Mash up avacados in a bowl, make them as smooth or as chunky as you like. (We like it fairly chunky).
• Peel and dice red onion.
• Chop up fresh Cilantro, stems and all.
• Dice jalepeno(s), de-seed if desired *Remember that the seeds give more heat* I leave them in because we love our mexican food spicy!
• Add everything into a large bowl and stir, add in salt and freshly ground black pepper to tase, add the juice of the two limes.
• Stir to combine, taste to see if it is hot, salty or sour enough, adjust to your taste, if you want more heat add the hot sauce -- once it is to your liking cover with plastic wrap and put in the fridge untill you are ready to serve.
• This goes well with my salsa recipe, and tastes great with tacos, burrito's, nachos, tortilla chips or even carrot and celery sticks.

Steps:

• Peel all of the avacodos, cut them in half, and remove the large seed in each one.
• Place them all in a large bowl and mash with fork or potato masher until creamy (there will still be some small chunks).
• Add all of the tomato, onion, cilantro and jalapeno.
• Stir until well blended.
• Cut each lime in half and squeeze all of their juices into the mixture.
• Stir well.
• Taste, and then ad salt to suit your taste.
• Remember, this is usually eaten on salty tortilla chips, so do not over do the salting!
• Will keep for about one week when tightly covered and kept in the refrigerator.

Steps:

• Halve an pit avocados.
• Scoop out avocados w/ tablespoon into bowl.
• Mash until soft but still chunky.
• Add everything else.
• Mix.
• Serve chilled or at room temperature.