Penzeys Great Guacamole Recipes

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:

• 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.

Steps:

• Mix water and spices together in a medium bowl and let stand.
• Halve avocados; remove pits. With a spoon, slide the skins off.
• Cut in thirds (carefully inspect and cut out brown or black spots) and add to the bowl.
• Mince onion and tomato and add to bowl, along with lemon juice, cilantro and salt.
• Mash with a hand potato masher, then stir to blend the spices. Some people use a blender, but then the guacamole will be pureed with no texture.
• Taste and adjust the heat level by adding cayenne red pepper as desired.
• Guacamole needs a fair amount of salt, but before you add more, taste some on the chips you will be serving, as some chips are saltier than others.
• Cover the guacamole tightly and refrigerate until ready to serve. Serve with lots of tortilla chips. Whole grain crackers work great for this dip too.