THE BEST GUACAMOLE
Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
GUACAMOLE
You can make this avocado salad smooth or chunky depending on your tastes.
Provided by Bob Cody
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 18 g, Fat 22.2 g, Fiber 11.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 595.7 mg, Sugar 3 g
PENZEY'S GREAT GUACAMOLE
I decided to post this delicious, yet quick, dip from Penzey's Spices. I've made this for several years and everyone loves it. The recipe says, "Two important things: pick good avocados and keep the finished guacamole sealed airtight to keep its vivid green color. Layer saran wrap right on top of the guacamole, then cover the bowl and refrigerate until serving time." The last time I made this, I forgot the lemon juice and it still tasted great!
Provided by WI Cheesehead
Categories Mexican
Time 10m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 10
Steps:
- Mix water and spices together in a medium bowl and let stand.
- Halve avocados; remove pits. With a spoon, slide the skins off.
- Cut in thirds (carefully inspect and cut out brown or black spots) and add to the bowl.
- Mince onion and tomato and add to bowl, along with lemon juice, cilantro and salt.
- Mash with a hand potato masher, then stir to blend the spices. Some people use a blender, but then the guacamole will be pureed with no texture.
- Taste and adjust the heat level by adding cayenne red pepper as desired.
- Guacamole needs a fair amount of salt, but before you add more, taste some on the chips you will be serving, as some chips are saltier than others.
- Cover the guacamole tightly and refrigerate until ready to serve. Serve with lots of tortilla chips. Whole grain crackers work great for this dip too.
Nutrition Facts : Calories 28.2, Fat 2.5, SaturatedFat 0.4, Sodium 1.4, Carbohydrate 1.8, Fiber 1.2, Sugar 0.2, Protein 0.4
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