CHUNKY GUACAMOLE
Steps:
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
CHUNKY GUACAMOLE WITH SERRANO PEPPERS
Provided by Food Network
Yield 8 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
- Transfer to a serving bowl and serve.
GUACAMOLE
Steps:
- Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.
GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS
Provided by Bobby Flay
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
- Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.
CHARRED CORN GUACAMOLE WITH CORN CHIPS
Steps:
- Heat the grill to high.
- Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
- Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
SPICY GUACAMOLE
Steps:
- Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.
CHUNKY GUACAMOLE - BOBBY FLAY
Make and share this Chunky Guacamole - Bobby Flay recipe from Food.com.
Provided by ctbolton
Categories Vegetable
Time 30m
Yield 32 oz, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and mash with a fork to achieve a chunky consistency.
- Season, to taste, with salt, pepper, and cilantro.
Nutrition Facts : Calories 367.7, Fat 33.8, SaturatedFat 4.2, Sodium 15, Carbohydrate 20.1, Fiber 13, Sugar 1.8, Protein 3.8
CHUNKY GUACAMOLE
Make and share this Chunky Guacamole recipe from Food.com.
Provided by Samantha in Ut
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dice tomato, avocado, onions and jalapenos.
- Add vinegar, salt, garlic, salt and pepper. Chop cilantro.
- Juice limes and mix all ingredients.
Nutrition Facts : Calories 272.5, Fat 22.4, SaturatedFat 3.2, Sodium 165.5, Carbohydrate 21.1, Fiber 12.7, Sugar 3.8, Protein 4.4
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