Best 9 Green Guacamole Recipes

MEAN GREEN GUACAMOLE SALSA

Steps:

• Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
• Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
• Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

MOCK GUACAMOLE ( GREEN PEAS )

Steps:

• In blender, process peas, lime juice and green onions until smooth.
• Place in mixing bowl and stir in picante sauce.
• Refrigerate for at least 2 hours to let flavors blend.

GREEN STUFF (CUCUMBER GUACAMOLE)

Steps:

• Combine the avocado, lime juice, green onion, cucumber, salt, and water in a blender; blend until smooth.

TANGY GREEN GUACAMOLE

Steps:

• Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the 2 halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).
• Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made 1/2 hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.

GUACAMOLE WITH BACON, GRILLED RAMPS (OR GREEN ONIONS) AND ROASTED TOMATILLOS

Steps:

• Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned-the ramps will take 4 to 5 minutes, the chile about 10.
• Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.
• While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.
• Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.
• When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.

GREEN PEA GUACAMOLE

Steps:

• Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
• Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
• Continue blending, scraping down sides of blender and mixture is smooth.
• Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
• Yield is estimated.

SPRING GREEN GUACAMOLE

Steps:

• Cook peas according to package directions; drain and place in a food processor. Add the sour cream, lime juice, avocado, onions, cilantro, chilies, garlic, salt and pepper; cover and process until blended. , Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

GREEN PEA GUACAMOLE

Steps:

• 1. Combine avocado and 1 Tablespoon lemon juice in medium bowl. Combine peas, onions, cilantro, remaining 2 Tablespoons lemon juice and jalapeño in food processor or blender; process until smooth. Remove mixture to a medium bowl and add avocado and tomato; gently stir to combine. Garnish with cilantro or tomato wedges, if desired. Serve with homemade Tortilla Chips if desired.
• 2. Baked Tortilla Chips: 6 flour tortilla or corn tortillas (7-8 inch size) Paprika, chili powder or ground pepper --- Heat oven to 375^. Sprinkle 1 tortilla with water to dampen; shake off excess water. Lightly sprinkle top with paprika. Repeat with remaining tortillas. Stacking one on top of the other. Cut through the stack to make 8 wedges, like a pie. Arrange as many wedges as fit in a single layer on baking sheet. Bake 4 minutes- rotate sheet. Bake 2-4 minutes longer. Do Not Brown. Remove chips to plate to cool.

GREEN PEA GUACAMOLE

Steps:

• Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
• Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
• In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
• In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.