Freakin Good Guacamole Recipes

Steps:

• Peel and mash the avocados.
• Mix in all ingredients.
• Try not to think too hard. Just do what feels good.
• Eat it all yourself before your family gets to it.

Steps:

• In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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.

Steps:

• Cut avocado and dice, place in a bowl.
• Take your fork and kinda smash avocado, add all other ingredients and mix well.
• Can be eaten right away or can refrigerate.

Steps:

• Open each avocado by running a knife around the long end until the blade hits the seed. Twist the halves and pull apart. Insert the knife blade firmly into the seed and twist to pull out.
• Scoop out the avocado flesh and place in a medium bowl.
• Gently mash together the garlic cloves and the salt with the side of a knife until it forms a paste. Add this to the avocado.
• Add the lime juice.
• Gently fold in the tomatoes, onion, jalapeño, cilantro leaves, and hot sauce.
• Refrigerate until using. Serve with tortilla chips.

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.