Classic Mexican Guacamole

This recipe was inspired by the tableside version prepared at the popular restaurant chain, Rosa Mexicano.

Classic Mexican Guacamole

Servings 11

Ingredients
  

  • 1 1/2 tablespoons finely chopped white onion
  • 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
  • 1 1/4 teaspoons jalapeno seeded and finely chopped
  • 1/2 teaspoon coarse salt plus more for seasoning if desired
  • 1 ripe Hass avocado pitted, peeled, and coarsely chopped
  • 3 tablespoons tomato seeded and finely chopped

Instructions
 

  • 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.

Notes

To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
Adapted from www.marthastewart.com

Strawberry Guacamole

Strawberry guacamole is a very fresh-tasting guacamole. I’m sure if I had used habaneros instead of jalapenos it would have been spicier, but the gentle heat served its purpose. And yet, despite its mild nature, the flavor was very bright, heavy on the lime and cilantro (just the way I like it), with hints of sweetness from the berries.

Strawberry Guacamole Recipe

Total Time 15 mins

Ingredients
  

  • 2 ripe medium-large avocados halved, pitted and scooped
  • 1 shallot finely minced (about 1 1/2 tablespoons)
  • 1 fresh jalapeno or habanero stemmed, seeded, deveined and finely chopped
  • 1 lime finely zested and juiced
  • 3 tablespoons loosely packed chopped fresh cilantro
  • 4 ounces ripe strawberries chopped, plus a little extra for garnish
  • Salt to taste

Instructions
 

  • In a bowl, mash avocados with a potato masher or a fork until coarsely mashed.
  • Add the shallot, jalapeno, lime zest and juice (about 2 tablespoons), chopped cilantro, and strawberries, and fold until incorporated. Season to taste with salt. Serve immediately, sprinkled with additional chopped strawberries for garnish, or cover with plastic wrap pressed directly onto the surface and refrigerate for up to 4 hours or until ready to serve.

Notes

Adapted from mexipes.com

Guacamole, Mexican Avocado Dip

Cut each avocados in halves. Remove the seed and scoop out the centre portion.

Guacamole, Mexican Avocado Dip

Prep Time 10 mins
Total Time 10 mins
Servings 1

Ingredients
  

  • 2 avocados
  • 1/4 cup deseeded and finely chopped tomatoes
  • 2 tbsp finely chopped onions
  • 1 tsp finely chopped garlic lehsun
  • 1 tbsp finely chopped coriander dhania
  • 1 tsp finely chopped green chillies
  • 1/2 tbsp lemon juice
  • 1 tbsp fresh cream
  • salt to taste

Instructions
 

  • 1.Cut each avocados in halves. Remove the seed and scoop out the centre portion.
  • 2.Transfer the mixture into a bowl and mash well using a fork or a masher.
  • 3.Add all the remaining ingredients, mix well and refrigerate for atleast 1 hour and serve chilled with nacho chips.

Notes

Adapted from http://mexipes.com

Pineapple and Mango Guacamole

A taste of the tropics meets Mexico in this twist on guacamole in this Tropical Guacamole, loaded with Avocados from Mexico, Pineapple and Mango.

Pineapple and Mango Guacamole

Prep Time 10 mins
Total Time 10 mins

Ingredients
  

  • 3 medium ripe Avocados from Mexico
  • ½ cup finely chopped pineapple
  • ½ cup finely chopped mango
  • 2 jalapeño peppers seeded and finely chopped
  • cup chopped cilantro
  • ¼ cup finely chopped red onion
  • 1 tablespoons lime juice
  • 1 garlic clove minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Roughly mash the avocados. Gently stir in the remaining ingredients.
  • Serve with tortilla chips.

Notes

Adapted from http://mexipes.com