Naked Guacamole Recipes
NAKED GUACAMOLE
We love avocados in my family. This is called naked guacamole because the flavor of the avocado itself is highlighted along with a bit of crunch from the onion, tomato, salt, lime and cilantro. The texture should be chunky- please don't use a blender or processor. Although it may be tempting to add other things- simple is best (oh OK. . . add some garlic if you like ;) ) From Cooking from the Edge.
Provided by cookiedog
Categories Fruit
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove the seed and peel from the avocados and place in a bowl or molcajete.
- Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
- When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
- Taste for seasoning.
- If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
- Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.
Nutrition Facts : Calories 150.6, Fat 13.4, SaturatedFat 1.9, Sodium 335, Carbohydrate 8.9, Fiber 6.2, Sugar 1, Protein 1.9
CHEF JOHN'S CLASSIC GUACAMOLE
There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
- Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.
Nutrition Facts : Calories 158 calories, Carbohydrate 9.7 g, Fat 13.9 g, Fiber 6.8 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 88.6 mg, Sugar 1.3 g
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