EASY CLASSIC GUACAMOLE
For many, cilantro is key to making the best guacamole. Our version can be made as an easy, nutritious lunchtime meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Pit, dice, and peel avocados; gently mash in a medium bowl with garlic and coarse salt.
- Mix in tomatoes, chiles, onion, cilantro, and lime juice. Serve immediately, or press plastic wrap directly onto surface of guacamole (to prevent discoloration), and store in refrigerator up to 1 day.
MARTHA'S CLASSIC GUACAMOLE
Hard-boiled eggs make a surprisingly delicious addition to Martha's go-to guacamole.
Provided by Martha Stewart
Categories Appetizers
Time 15m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in cherry tomatoes and eggs. Serve with plantain chips. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day. If making ahead, hold off on stirring in eggs until just before serving.
HOMEMADE GUACAMOLE
In a fewsteps, you can make freshguacamole to serve withtoasted tortilla chips or toaccompany our Grilled Cheese and Tomato Quesadillas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Pit and peel avocados. Combine avocado flesh, garlic, jalapeno, lime juice, salt, and pepper in a large bowl. Mash with a large metal spoon until combined but avocados are still chunky. Stir in cilantro, and serve.
CLASSIC MEXICAN GUACAMOLE
This recipe was inspired by the tableside version prepared at the popular restaurant chain, Rosa Mexicano.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.
CLASSIC GUACAMOLE
For many, cilantro is the key to making the best guacamole. Serve this with chips, crackers, or crudites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium bowl, lightly mash avocados, then stir in lime juice, tomato, jalapeno, garlic, red onion, and cilantro. Season with salt and pepper.
Nutrition Facts : Calories 153 g, Fat 13 g, Fiber 6 g, Protein 2 g, SaturatedFat 2 g
CLASSIC GUACAMOLE
Avocados are native to Mexico, where they are used as more than just an ingredient in a chip dip. Here I'll show you three stages of making guacamole, from the most simple and delicious version to an elegant dip to serve your guests.
Provided by Rick Bayless
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
- Fold in the lime juice and chopped cilantro.
- Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
- If you aren't serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.
BASIC GUACAMOLE
Guacamole should be made by hand, preferably in a molcajete, a mortar made from volcanic rock. A food processor or blender won't give you the proper chunky texture.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- If using a molcajete, grind garlic and chiles to a paste. Grind part of tomato to a paste, or reserve all of it to fold in at the end. If you don't have a molcajete, chop garlic and chiles finely, then proceed using a bowl and fork.
- Cut avocados in half and peel. Remove pit by inserting the blade of a knife into pit and twisting. Mash avocados into chile mixture, leaving some texture. Add salt to taste. Stir in cilantro and tomato, reserving a little of each for garnish. Serve immediately.
CLASSIC GUACAMOLE
This is the old, classic, simple way of making a good guacamole. The Hass avacados give a wonderful buttery taste.
Provided by Miss Annie
Categories Southwestern U.S.
Time 20m
Yield 1-1 1/2 cups
Number Of Ingredients 8
Steps:
- Mash the avocado, leaving a few rough chunks.
- Stir in the remaining ingredients.
- Serve within 30 minutes with chips, or as a garnish to other dishes.
- It is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening.
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