Guacamole

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Few appetizers are more associated with Mexican food than guacamole (gwah-kuh-MOH-lay). Who can resist this sumptuous green dip made from ripe avocados? This recipe is the real thing with just the right balance of avocados, onion, jalapeño chilies, cilantro and lime juice.

Guacamole

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 44

Ingredients
  

  • 2 large ripe avocados pitted, peeled and mashed
  • 2 medium tomatoes finely chopped (1 1/2 cups)
  • 2 jalapeño chilies seeded and finely chopped
  • 1 medium onion chopped (1/2 cup)
  • 1 garlic clove finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons lime or lemon juice
  • 1/2 teaspoon salt
  • Dash of pepper
  • Tortilla chips if desired

Instructions
 

  • 1.Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.
  • 2. Serve with tortilla chips.

Notes

Adapted from www.bettycrocker.com

Fiesta Guacamole

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Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks.

Fiesta Guacamole

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Servings 4

Ingredients
  

  • 3 medium avocados halved and pitted
  • 3 tablespoons fresh lime juice
  • 1 2-ounce bottle TABASCO® brand Green Jalapeño Pepper Sauce (about 1/4 cup)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped onion
  • 3 medium plum tomatoes diced
  • Salt to taste

Instructions
 

  • Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks. Gently stir in lime juice, TABASCO® Green Sauce, cilantro, onion, tomatoes, and salt.

Notes

Adapted from www.tabasco.com

Homemade Guacamole

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Simple and delicious guacamole recipe made with avocados, lime, onion, serrano peppers, garlic, cilantro and lime.

Homemade Guacamole

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Servings 2

Ingredients
  

  • 3 ripe avocados
  • Juice from 1 lime
  • ½ cup finely diced onion
  • 2-3 finely chopped serrano peppers deveined and seeded
  • 2 garlic cloves crushed
  • 2 tbs finely chopped cilantro
  • Salt to taste
  • Optional – 1-2 tomatoes diced

Instructions
 

  • 1.Slice the avocados lengthwise and remove the seeds.
  • 2.Use a spoon to remove the avocado flesh, place it in a large bowl, drizzle the lime juice on top, and mash the avocados until pureed, I like to leave a few small chunks to give it some consistency.
  • 3.Add the diced onion, peppers, crushed garlic, chopped cilantro, tomatoes (if using) and salt to taste, mix well and serve immediately as a dip with chips or a side dish.

Notes

Guacamole tip: Place the avocado seed in the guacamole to prevent it from darkening
Adapted from laylita.com

Chipotle Mexican Grill Guacamole

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Make guacamole just like Chipotle Mexican Grill does at home, its so easy to do.

Chipotle Mexican Grill Guacamole

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8

Ingredients
  

  • 6 small ripe avocados if you are using the large ones 3 will do
  • 1/2 cup minced red onion
  • 1 jalapeno pepper minced
  • 1 clove garlic mixed
  • 2 tablespoons freshly squeezed lime juice
  • kosher salt to taste

Instructions
 

  • Cut the avocados in half, scoop out the "meat" into a large bowl, and gently break them into smaller pieces, but leave them very chunky. Add the red onion, jalapeno, garlic, and lime juice. Mix the ingredients together and salt to your desired taste.

Notes

Adapted from www.copykat.com

Rockin’ Guacamole

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Easy guacamole recipe ‘rocks’ with zesty Ro*Tel tomatoes, onion and lime juice added to creamy mashed avocados.

Rockin' Guacamole

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Prep Time 10 mins
Total Time 10 mins
Servings 20

Ingredients
  

  • 3 ripe avocados pitted, peeled
  • 1 can 10 oz each Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1/2 cup chopped onion
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • Ground black pepper
  • Tortilla chips optional

Instructions
 

  • 1.Mash avocados in medium bowl. Stir in drained tomatoes, onion, lime juice and salt. Season with pepper to taste.
  • 2.Serve with tortilla chips, if desired.

Notes

Use a potato masher to quickly mash the avocados.
Adapted from www.Mexipes.com

Three-Pepper Guacamole

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In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork.

Three-Pepper Guacamole

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 16

Ingredients
  

  • 3 tablespoons plus 1/4 cup minced fresh cilantro divided
  • 4 tablespoons finely chopped onion divided
  • 3 tablespoons minced seeded jalapeno pepper
  • 1 tablespoon minced seeded serrano pepper
  • 2 to 3 teaspoons chopped chipotle pepper in adobo sauce
  • 3 garlic cloves minced
  • 1/2 teaspoon salt
  • 4 medium ripe avocados peeled and cubed
  • 1/3 cup finely chopped tomatoes
  • Tortilla chips

Instructions
 

  • In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips

Notes

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Adapted from www.tasteofhome.com

How to Make Perfect Guacamole

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All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity to balance the richness of the avocado. Then comes chopped cilantro, chiles, onion, and tomato, if you want.

The trick to making perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

How to Make Perfect Guacamole - Guacamole Recipe

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Prep Time 10 mins
Servings 4

Ingredients
  

  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
  • 1-2 serrano chiles stems and seeds removed, minced
  • 2 tablespoons cilantro leaves and tender stems, finely chopped
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato seeds and pulp removed, chopped
  • Garnish with red radishes or jicama. Serve with tortilla chips.

Instructions
 

  • Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl.
  • Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)
  • Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
  • Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
  • Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
  • Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
  • Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.

Variations

  • For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
  • Feel free to experiment! One classic Mexican guacamole has pomegranate seeds and chunks of peaches in it (a Diana Kennedy favorite). Try guacamole with added pineapple, mango, or strawberries.
  • The simplest version of guacamole is just mashed avocados with salt. Don't let the lack of availability of other ingredients stop you from making guacamole.
  • To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great.

Notes

Adapted from simplyrecipes.com

Mango and Pear Guacamole

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This type of fruity guacamole is popular in the central Mexican states of Morelos and Guanajuato and do not include the cilantro common in other regions.

Mango and Pear Guacamole Recipe

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Ingredients
  

  • 1 1/2 tablespoons finely chopped white onion
  • 1 1/4 teaspoons finely chopped seeded jalapeño
  • 1/4 teaspoon coarse salt
  • 1 ripe Hass avocado pitted, peeled, and coarsely chopped
  • 1/3 cup peeled cubed (1/2 inch) mango
  • 1/4 cup peeled cubed (1/2 inch) Anjou pear

Instructions
 

  • With a large mortar (such as a molcajete) and pestle (or tejolote), mash onion, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in mango and pear. Serve immediately.

Notes

Adapted from Martha Stewart

Quick & Easy Guacamole Recipe

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When we’re entertaining we have a few recipes we always go to. Sure we’ll also add something with a twist next to it, but we always include one of our staples. This simple guacamole recipe is one of those staples. It’s easy, it’s fresh and no matter what else we serve with it, it’s always the first to go.

Easy Guacamole Recipe

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Prep Time 10 mins
Total Time 10 mins

Ingredients
  

  • 1/4 cup finely minced onion
  • 3 ripe Haas avocados
  • 1 1/2 tablespoons fresh lime juice or lemon juice
  • 1 large Plum or Roma tomato deseeded and diced (1/2 cup)
  • 1 tablespoon chopped cilantro leaves optional
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons minced jalapeño or Serrano pepper optional

Instructions
 

  • Add finely diced onion to a small bowl then cover with warm water to de-flame, set aside.
  • Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Then, use the same spoon to scoop out each avocado’s flesh and add to a medium bowl.
  • Scatter lime juice over avocado then use a fork to gently mash until creamy, but still chunky. (Keep some texture).
  • Add diced tomato, chopped cilantro, cumin, salt and the diced onion, you can add diced peppers (if using) to the avocado and stir to combine.

Notes

Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
Adapted from mexipes.com