Jerrys Outrageous Guacamole Recipes

Steps:

• Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. 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 tomato. Mix well and taste for salt and pepper. Serve with chips.

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:

• 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:

• Cut the avocados in half and remove pits.
• Using a teaspoon, scoop out pulp into a bowl.
• Mash the pulp with a fork or potato masher to your preference of chunkiness/smoothness (we prefer it chunky).
• With a spoon, mix in the fresh pico de gallo and remaining ingredients.
• Serve with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!

Steps:

• Remove avocadoes from their skins, removing the pit by striking the blade of a sharp knife into the pit, then twisting it gently.
• Mash half of the avocado and cut the other half into small pieces.
• Combine all other ingredients and gently mix all of the avocado into the mixture.
• It is best to make this one day in advance and make sure to keep it out of the air.
• You can either spoon the mixture into a ziploc bag, removing any extra air in the bag.
• Or you may put the guacamole into a tupperware or a bowl, pressing cellophane wrap down onto the guacamole.