Paula Deengeorge Ivs Favorite Guacamole Recipes

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

Steps:

• Mash the avocados in a large bowl.
• Stir in the tomato, onion, cilantro, lime zest, lime juice, garlic, jalapeno, and salt.
• Cover tightly and refrigerate for 1 hour to bring out the flavor. (unless you're like me, and you eat it before it makes it to the fridge).
• Serve with tortilla chips or on top of lettuce as a salad.

Steps:

• Mix all ingredients together and serve immediately with restaurant style tortilla chips.
• NOTE: If not eating right away, place seeds in dip to help guacamole from turning brown.
• Also, place a piece of plastic wrap across the top of the guacamole, mashing it in to touch the top layer of guacamole.
• When you peel the plastic wrap off, it will take away anything that has turned a little brown.

Steps:

• Cut avocados in half and take out the seed,scoop out meat with a spoon and place in bowl.
• Mash the avocado with a fork (make it lumpy or smooth, whichever you like).
• Add the salsa, mayonnaise, sour cream, salt, pepper, garlic and onion powder. Mix together well.
• Add lemon juice (not too much), Mix and serve.
• Garnish with fresh chives.