GUACAMOLE
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it - even if you're the only one partaking.
Provided by Florence Fabricant
Categories easy, dips and spreads, editors' pick
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
- Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
- Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
- Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 415 milligrams, Sugar 3 grams
GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"
I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.
Provided by Theresa in Chi-town
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
- Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
- Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
- Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
- Add jalapeño to taste.
- Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
- a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.
Nutrition Facts : Calories 206.2, Fat 17.6, SaturatedFat 2.4, Sodium 12.5, Carbohydrate 14, Fiber 8.5, Sugar 2.2, Protein 2.8
JULIA'S NEW MEXICAN GUACAMOLE
This dip recipe was passed from my mother to me when I was young and I'd like to share it with anyone who enjoys fresh, spicy, chunky guacamole. Enjoy!
Provided by juliagulia210
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
- Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 9.1 g, Cholesterol 30.8 mg, Fat 17.3 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 123 mg, Sugar 2.3 g
NEW MEXICO GUACAMOLE
Steps:
- Cut the avocados in half to the stone. Twist to separate, remove the stone, then quarter. Peel the skin off or spoon out the flesh into med mixing bowl.
- Add remaining ingredients and mash against the sides of bowl with fork or spoon until desired consistency. A blender can also be used to mix if a smoother consistency is desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GUACAMOLE
Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you'd like. It's your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.
Provided by Eric Kim
Categories easy, quick, snack, condiments, dips and spreads, appetizer
Time 10m
Yield 2 cups (4 appetizer servings)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
- Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
- Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
- Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
- Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.
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