Holy Moly Guacamole Recipes

Steps:

• Cut avocados in half, remove pit and scoop flesh out of shell with a spoon.
• Combine all ingredients in a bowl. Using a fork, mash avacado until desired consistancy is reached. ***I like mine chunky, so I barely mash it at all -- just enough to incorporate all the ingredients.
• Chill in the fridge until ready to serve.
• ***Note*** To keep the guacamole from turning brown: Cover entire surface of guacamole with plastic wrap, pressing down into the bowl so that there isn't any air between the plastic and the guacamole, especially around the edges. Then cover bowl with another piece of plastic wrap.

Steps:

• Cut the avocados in half and remove pits.
• Using a teaspoon, scoop out pulp into a bowl.
• Mash the pulp with a fork or potato masher to your preference of chunkiness/smoothness (we prefer it chunky).
• With a spoon, mix in the fresh pico de gallo and remaining ingredients.
• Serve with warm tortilla chips and an ice cold beer or margarita, and your favorite Mexican meal (tacos, enchiladas, fajitas, chile rellenos). Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin.
• Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy.
• To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.

Steps:

• Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, 1/4 teaspoon salt, 1/8 black pepper, cumin, and chile powder. Continue to mash until blended.
• Stir in tomatoes, onion, and some cilantro and/or jalapenos, if using. Season with additional salt and pepper, if desired. Enjoy!

Steps:

• Cut avocados in half around the pit.
• Separate the halves.
• Pop out pit with spoon, then scoop flesh of avocados into a bowl.
• Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.).
• Add garlic, jalapeno, tomato, onion and salt to the bowl.
• Mash and mix the ingredients into a chunky dip using a fork.
• Serve with corn tortilla chips.