No Cilantro Guacamole Recipes

Steps:

• 1. Prepare vegetables (avocado, tomato, onion and garlic) prepared as listed and place in medium bowl.
• 2. Using a potato or avocado masher, mash to a slightly chunky consistency.
• 3. Add lime juice, Lawry's/OR/McCormick seasoned salt and optional cayenne pepper. Taste-test with a chip and tweak seasoning upward if desired. Stir and serve with Tostito's scoops or other corn chips. If you plan to store before serving - use the saved avocado seed to help keep guacamole from turning brown. Cover with plastic wrap touching surface of dip to keep air out.

Steps:

• In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper and mix to combine. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day.

Steps:

• Slice avacodos in 1/2, remove seeds.
• Remove flesh into a bowl.
• Add garlic.
• Add tomatoes.
• Add lime juice.
• Add onion.
• Add salt.
• Mash all together with a fork.
• Open bag of Tostitos corn tortilla chips or "scoops".
• ENJOY!
• Adjust seasonings to taste. I don't measure when I make this I just "dump" and go.
• You may reserve the seed(s) and place in bowl AFTER mixed. Cover tightly with plastic wrap and refridgerate if not using immediately. The seeds help keep the avacodo from turning brown.

Steps:

• Peel, seed and mash the avocado in a bowl.
• Add all the other ingredients.
• Serve right away, or refrigerate for a few hours after sprinking with some extra lime juice, then pressing plastic wrap onto the surface (keeps mixture from turning brown).
• Serve with tortilla 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.