Holy Moly Guacamole Recipes

HOLY MOLY! GUACAMOLE!

Holy Moly! Guacamole! image

Guac is a beautiful thing... It's a topping, it's a dip, it's easy to put together and you can vary it each time you make it. I prefer my guac to be chunky and very spicy. I use serranos instead of jalapenos because I like their flavor better and they are hotter. You can seed the peppers or totally omit if you aren't a fan of heat. I like to use salsa instead of tomatoes because the tomatoes end up too mushy for me...I know, it's weird! I hope you enjoy!

Provided by KPD123

Categories Tex Mex

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 avocados, ripe but not too soft
1/4 cup red onion, minced
2 garlic cloves, minced
1 -2 serrano pepper, minced
1/4 cup salsa
2 tablespoons fresh parsley (I prefer parsley) or 2 tablespoons fresh cilantro (I prefer parsley)
1 lime, juice of
1/4 teaspoon salt (or salt to taste)

Steps:

Cut avocados in half, remove pit and scoop flesh out of shell with a spoon.
Combine all ingredients in a bowl. Using a fork, mash avacado until desired consistancy is reached. ***I like mine chunky, so I barely mash it at all -- just enough to incorporate all the ingredients.
Chill in the fridge until ready to serve.
***Note*** To keep the guacamole from turning brown: Cover entire surface of guacamole with plastic wrap, pressing down into the bowl so that there isn't any air between the plastic and the guacamole, especially around the edges. Then cover bowl with another piece of plastic wrap.

Nutrition Facts : Calories 175.2, Fat 14.8, SaturatedFat 2.1, Sodium 251.5, Carbohydrate 12.1, Fiber 7.3, Sugar 1.8, Protein 2.6

HOLY MOLY GREAT GUACAMOLE!

Holy Moly Great Guacamole! image

Holy moly this is some great guacamole! Freshness is key here--you want to use the best quality & freshest ingredients you can find for a great guacamole. Helpful Tip: The addition of white vinegar is optional--it helps retain the bright green color of your guacamole (may store in an airtight container in the fridge, for up to two days). Serve your handmade guacamole with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!

Provided by BecR2400

Categories Vegan

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 medium avocados
7 ounces prepared fresh pico de gallo (or use 2 firm fresh tomatoes and 1/2 white onion, chopped plus 1 fresh jalapeno pepper, minced)
1 pinch finely minced fresh marjoram (or couple dashes of ground marjoram)
2 -3 tablespoons snipped fresh cilantro (leaves only, hand picked)
1/2 lime, juice of
1 teaspoon white vinegar (optional)
1 garlic clove, finely minced (or couple dashes of garlic powder)
1 pinch coarse salt (a pinch of lemon pepper or chicken base may be substituted for the salt)

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!

Nutrition Facts : Calories 162.1, Fat 14.7, SaturatedFat 2.1, Sodium 22, Carbohydrate 8.9, Fiber 6.8, Sugar 0.7, Protein 2

GARLICKY HOLY GUACAMOLE!

Garlicky Holy Guacamole! image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Steps:

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

HOLY GUACAMOLE

Holy Guacamole image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ripe avocados, like Hass, Bacon, Zutano, or Gwen (ripe means it indents easily with the firm press of a finger)
1/2 cup lightly packed cilantro leaves (stems discarded before measuring), finely chopped
2 tablespoons freshly squeezed lemon juice
4 scallions (green onions), finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground chipotle pepper (may be replaced with cayenne pepper)
8 flour tortillas

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.

HOLY MOLY GUACAMOLE

Holy Moly Guacamole image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 (15-ounce) can early or young peas, drained
1/2 cup mashed avocado (about 1 medium avocado's worth)
1/4 cup fat-free plain Greek yogurt
4 teaspoons lime juice
1/2 teaspoon minced garlic (about 1/2 clove)
1/4 teaspoon salt, plus more, optional
1/8 teaspoon black pepper, plus more, optional
1/8 teaspoon ground cumin
1/8 teaspoon chile powder
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Chopped fresh cilantro, optional
Chopped jarred jalapenos, optional

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!

HOLY GUACAMOLE!

Holy Guacamole! image

This a total crowd pleaser. When I made this the first time, I made it with only one avacado(thats all I had) and my dad ate the whole thing. It was so good my mom drove all the way to the grocery store just to get more avacados! Amazingly Simple, Healthy, And Totally Delish! Diabetic Friendly, Egg-Free, Lactose-Free, Vegan, and Kosher!

Provided by Abeer1994

Categories Lunch/Snacks

Time 15m

Yield 1 Batch, 3-5 serving(s)

Number Of Ingredients 10

Ingredients

3 avocados, halved and seeded
2 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons onion powder (or one small yellow onion diced)
2 roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 garlic clove, Minced
1 mexican fresh chili pepper (red in color)

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.

Nutrition Facts : Calories 357.8, Fat 29.8, SaturatedFat 4.3, Sodium 316.1, Carbohydrate 25.4, Fiber 14.7, Sugar 5.1, Protein 5.3

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