My Famous Guacamole Recipes
ALMOST-FAMOUS GUACAMOLE
We think we've cracked the code to Chipotle's famous guacamole. The secret--using equal parts fresh lemon and lime juice - adds just enough brightness and tang. If you're feeling fancy, go all out and add a couple tablespoons of diced tomatoes.
Provided by Food Network Kitchen
Time 15m
Yield 6 servings (about 2 cups)
Number Of Ingredients 7
Steps:
- Mash together the avocado, lemon juice, lime juice and 1 1/2 teaspoons salt in a mixing bowl until creamy. Fold in the cilantro, red onion and jalapeno with a spoon or spatula. Adjust the salt if needed.
- The guacamole can be made up to 2 hours in advance. Store in an airtight container and smooth a sheet of plastic wrap on the surface without any air pockets. Refrigerate until ready to serve.
GUACAMOLE
You can make this avocado salad smooth or chunky depending on your tastes.
Provided by Bob Cody
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 18 g, Fat 22.2 g, Fiber 11.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 595.7 mg, Sugar 3 g
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- Add avocado, onion, jalapeño, lime, salt, cumin, and red pepper flake to a shallow mixing or serving bowl and mash with a fork or potato masher.
- Add cilantro and stir. Then taste and adjust flavor as needed, adding more lime (or lemon) for acidity, cumin for smokiness, red pepper flake for spice, cilantro for herbal flavor, or salt to taste.
- Serve immediately with chips or veggies of choice. Store leftovers well covered up to 2-3 days in the refrigerator, though best when fresh.
- To extend freshness, squeeze a little more lime juice over the top of the guacamole (to prevent oxidation) before storing. And make sure a lid or plastic wrap is touching the surface of the guacamole (this also helps prevent oxidation). If the top appears slightly browned after storing, just scoop off the very top layer and the guacamole underneath is usually fine!
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- Mash avocado in a medium bowl, but not so much that it becomes overly creamy. You want a mixture between chunky and creamy consistency.
- Next add in lime juice, grape tomatoes, diced onion, jalapeno, cilantro and salt and pepper. Give it a stir. Taste and adjust seasonings as necessary (add more salt if you like it a little bit saltier!).
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- Use a sharp kitchen knife to cut each avocado in half by cutting into the pit, then rotating the avocado around the knife. Carefully “cut” the pit with the knife to get it to stick, then twist the knife to remove the pit. Use the knife to carefully score the flesh of each avocado into a 1/2″ grid.
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- Add the jalapeño, red onion, tomato, cilantro, lime juice, and salt to the bowl. Use the forks to fold the ingredients into the avocado, mashing everything together a little more until you reach your desired consistency.
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