TRADITIONAL MEXICAN GUACAMOLE
This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!
Provided by Kaersten
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mash avocados in a bowl until creamy.
- Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g
GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"
I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.
Provided by Theresa in Chi-town
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
- Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
- Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
- Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
- Add jalapeño to taste.
- Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
- a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.
Nutrition Facts : Calories 206.2, Fat 17.6, SaturatedFat 2.4, Sodium 12.5, Carbohydrate 14, Fiber 8.5, Sugar 2.2, Protein 2.8
GUACAMOLE
Dip into Alton Brown's kicked-up Guacamole recipe, loaded with jalapenos, tomatoes and cilantro, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
SIMPLE GUACAMOLE
Provided by Marcela Valladolid
Categories appetizer
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, add the diced avocados and mash with a fork until smooth but still chunky. Add the cilantro, chile, lime juice and onion and mix to combine. Season with salt. Serve with tortilla chips or fresh veggies, etc.
GUACAMOLE, AUTHENTIC RECIPE
This tasty and nutritious Vegan dish performs double duty as both appetizer or a main course ingredient. Using only time honored ingredients, it is extremely authentic and versatile as an accent to many fine Mexican main courses.
Provided by The Gastronomer
Categories Spreads
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
- Peel half a white onion and grate into the bowl using a fine tooth grater.
- Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
- Strain and reserve juice to control the final consistency.
- Chop the peeled tomato halves well and add to the main bowl.
- Wash and strip the cilantro leaves, then chop them finely and add.
- Peel and crush, mash or finely mince the garlic and add to the other ingredients.
- Add salt, white pepper, ground cumin, hot sauce and cayenne to taste.
- Halve, peel and seed the avocados then scoop out flesh into mixing bowl.
- Mix ingredients by mashing with the back of a fork.
- Avoid over mixing and keep texture a little on the chunky side.
- Adjust seasonings to taste (remember this will marry up for one hour).
- Add the juice from the strained tomato seeds if mixture is too thick.
- Finish the mixing and transfer to a serving dish.
- Press plastic wrap onto the surface of the mix to avoid oxidation.
- Chill for one to four hours before serving.
- Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete.
- Add this mixture to start the bowl of ingredients.
- Decorate with a coiled tomato rose and sprigs of the cilantro leaves.
- (You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT.
- THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN.
- However you make it, serve guacamole with yellow corn tortilla chips.
- Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
- For best results, deep fry home made chips and serve warm.
- When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
- Cut into wedges and fry in plenty of very hot oil.
- Lightly salt them before serving.
- Excellent topping for flautas, tostadas and tacos, also good in omelets.
- Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera.
- If you are in a hurry, follow the steps below.
- Drain the salsa before using.
- Add to avocado and lime juice, then mash with fork.
- Check for flavor and heat while adding the drained salsa.
- Reserve juice from drained salsa to control the body of the final mix.
- Add the crushed garlic and spices to taste.
- Cover as shown above and chill before serving.
- Be sure to allow ingredients to marry up for at least 1/2 hour.
- You will have a good measure of heat from the salsa, so beware!
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