Holy Guacamole Recipes

Steps:

• Whisk together the olive oil, lime juice, garlic and 1/2 teaspoon salt in a large bowl. Add the tomatoes and avocados and gently toss in the dressing. Let the mixture sit at room temperature while you prepare the pasta.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions; drain and let cool.
• Add the pasta and cilantro to the tomato-avocado mixture and toss together. Adjust the seasoning with salt as needed.

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.

Steps:

• 1. Finely dice the garlic clove, shallot, and jalapeno. NOTE: You can increase or decrease the amount of heat by adding or reducing the amount of jalapeno.
• 2. Place the three ingredients in a mortar and pestle. Add coarse salt and crush until a pulp. You will see the juices of the pepper, shallot, and garlic come out. Set aside.
• 3. Dice the tomatoes. If using a juicy type of tomato (like on the vine or plum) remove some of the seeds and pulp to prevent the guacamole from becoming too watery. Place diced tomatoes in a bowl.
• 4. Divide the avocados in half. Remove the pit and scoop out the pulp with a spoon and place in a bowl. Move quickly to the next step to prevent browning. TIP: To easily remove the pit, give it a whack with the sharp end of a large knife and twist. It will pop right out!
• 5. Squeeze the lime over the avocados. It's OK to get a small amount of lime pulp in there.
• 6. Add the crushed mixture and freshly cracked pepper.
• 7. Roll the cilantro up and cut with kitchen shears. Stems and all. Sprinkle over the guacamole.
• 8. Take a fork or potato masher and give it a quick mash to mix everything together. Taste and add more salt, pepper, and/or lime juice to taste.

Steps:

• Preheat the oven to 350 degrees F.
• Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin.
• Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy.
• To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.

Steps:

• Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, 1/4 teaspoon salt, 1/8 black pepper, cumin, and chile powder. Continue to mash until blended.
• Stir in tomatoes, onion, and some cilantro and/or jalapenos, if using. Season with additional salt and pepper, if desired. Enjoy!

Steps:

• Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
• Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
• Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
• Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
• Cover the bowl and refrigerate for 30-45 minutes.
• Uncover and taste.
• Add salt as needed.
• If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.
• NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.
• Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.
• If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.
• Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.
• However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.

Steps:

• In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
• In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

Steps:

• In a large bowl, scoop out the entire avacados from their shells and lightly mash it with a spoon.
• Pour in all the lemon juice and mix.
• Next add in the salt, chili powder, cumin and onion powder.
• Then Add the garlic, cilantro and diced tomatoes. Mix Everything Well.
• Place the guacamole in the bowl you plan on serving it inches.
• Lastly, take the red chili and cut three thick rings. Place on top of the guacamole as a garnish.
• Serve with tortilla chips.

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.

Steps:

• Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, and pomegranate. Chill until serving.